Chocolate Caramel Corn made with OREO Cookie Pieces

Sweet and spicy notes elevate standard popcorn into a sophisticated treat featuring caramel, cayenne and cocoa notes derived from OREO cookie wafers.



12 servings, 2 oz. each
  • 7 oz.OREO Small Cookie Pieces
  • 3 oz.poppedpopcorn
  • 7 oz.brown sugar
  • 5¾ oz.light corn syrup
  • 4 oz.butter
  • ½ tsp.salt
  • 1 tsp.vanilla bean paste
  • ½ tsp.baking soda
  • ½ tsp.ground red pepper (cayenne)

Nutrition per serving

Calories290 Total fat14 gSaturated fat6 gTrans fat0 gCholesterol20 mgSodium340 mgCarbohydrate42 gDietary fiber1 gTotal Sugars33 gAdded sugars33 gProtein1 gVitamin A8 %DVVitamin C0 %DVCalcium2 %DVIron8 %DVPotassium2 %DVVitamin D0 %DV

Coat a roasting pan with cooking spray. Add cookie pieces and popped popcorn. Keep warm in 250°F standard oven.

Meanwhile, combine sugar, corn syrup, butter and salt in heavy saucepan. Cook on medium heat until butter is melted, stirring until blended. Bring mixture to boil. Boil 5 min. without stirring. Remove from heat. Stir in remaining ingredients. Remove popcorn mixture from oven and drizzle with hot sugar mixture. Stir to combine.

Bake coated popcorn 40 min., stirring every 10 min. Remove from oven; spread onto parchment paper. Cool completely. Break into bite-size pieces to serve. Store in airtight container at room temperature.


Chef's Tip:

Pre-package for a quick, branded grab-and-go treat.

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