Prep Time

10 minutes

Cook Time

90 minutes






Popped Unflavored Popcorn

14 Cups

Dry Roasted Peanuts

2 Cups

Mini Pretzels

1-2 Cups

Dragon's Milk

12oz Bottle

Unsalted Butter

3 tbsp

Brown Sugar

2 cups

Heavy Cream

1 Cup


Heavy Pinch

Pure Vanilla Extract

2 tsp

Baking Soda

1/2 tsp

Dragon's Milk Caramel Corn

Step 1

Pop popcorn, remove from heat, discard un-popped kernels. Place in a large baking pan.

Step 2

Add peanuts and pretzels, keep warm in oven.

Step 3

Add Dragon’s Milk and butter to a sauce pan and bring to a low boil. Let reduce by 25%.

Step 4

Add sugar gradually to sauce pan, do not stir. Let boil for about 10 minutes, until the mixture becomes thick and syrup-like.

Step 5

Slowly add heavy cream and stir to incorporate. Cook for another 5 minutes until caramel is thick.

Step 6

Remove from heat and add the salt, vanilla and baking soda. Warning: the caramel will foam up!

Step 7

Remove pan of popcorn from the oven and pour caramel over. Mix till everything is well coated.

Step 8

Return to oven and let bake for 1 hour at 250F degrees, stirring every 15 minutes.

Step 9

To check for doneness, take a few kernels out of the pan and allow to cool. If the caramel is not sticky after a few minutes, it’s done!

Step 10

Remove from oven and spread caramel corn mixture out on parchment paper to cool. Drizzle with Dragon’s Milk chocolate sauce before serving.

Dragon's Milk Chocolate Sauce

White Sugar

1/2 cup

Dragon's Milk

1/2 cup

Cocoa Powder

1/4 cup

Pure Vanilla Extract

1 tsp


1/4 tsp

Semisweet Chocolate Chips



Step 1

In a small saucepan, whisk the sugar, Dragon’s Milk, and cocoa powder together. Bring to a boil.

Step 2

Reduce heat to low and allow to simmer for about 5 minutes. Remove from heat and whisk in the chocolate chips until smooth and completely melted.

Step 3

Will keep in refrigerator for a few weeks. If cold, warm for 10-20 seconds in microwave for easy pouring.

A Product of New Holland Brewing Co.

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