This fancy popcorn from celebrity chef Marcela Valladolid is so delicious you'll want it as a snack, for dessert, and just maybe for breakfast, lunch, and dinner too. 

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Make a batch of this and watch it disappear. There’s something about that mouthwatering flavor combo that'll keep you coming back for more until the bowl is empty.



1 cup coarsely chopped pecans

½ cup popcorn kernels, popped and still warm

1 cup packed dark brown sugar

¼ cup honey

4 tablespoons (½ stick) unsalted butter

1 teaspoon salt

1 teaspoon chipotle powder

¼ teaspoon baking soda

1. Preheat the oven to 250°F. Generously spray a baking sheet with nonstick cooking spray.

2. Mix the chopped pecans and warm popcorn on the prepared baking sheet. Place in the oven while preparing the syrup.

3. Combine the brown sugar, honey, and butter in a heavy medium saucepan. Whisk over medium-low heat until the sugar dissolves and the butter is completely melted. Increase the heat to high and boil for 4 minutes, stirring continuously. Remove from the heat. Add the salt, chipotle powder, and baking soda and mix to evenly incorporate. Remove the baking sheet from the oven. Pour the syrup, slowly, over the popcorn-pecan mixture. Stir gently to make sure the popcorn and nuts are completely coated.

4. Return the baking sheet to the oven and bake until the caramel is dry and has hardened, about 1 hour. Remove from the oven and let cool before serving. The popcorn can be stored in an airtight container for up to 5 days.

Just a reminder, popcorn is a choking hazard for kids under the age of 4. So this might be one treat you keep all to yourself!

Chipotle-Pecan Candied Popcorn from CASA MARCELA by Marcela Valladolid. Copyright © 2017  by Marcela Valladolid. Used by permission of Houghton Mifflin Harcourt. All rights reserved.