Caramel Corn with Peanuts
Transform your snack game with this irresistible Caramel Corn with Peanuts recipe—a crunchy, sweet-and-salty treat perfect for any occasion! Featuring fluffy popped popcorn and roasted peanuts coated in a luscious, buttery caramel made with brown sugar, light corn syrup, and a hint of vanilla, this recipe delivers a delightful crunch in every bite. The caramel is oven-baked for a rich, golden finish, ensuring even coating and a satisfyingly crisp texture. Ready in just over an hour and perfect for sharing, this homemade caramel corn is ideal for movie nights, parties, or gift-giving. Plus, it stays fresh for up to a week when stored, making it a convenient make-ahead snack. Discover how easy it is to whip up this crowd-pleasing treat packed with nostalgic flavor and delightful crunch!
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Recipe Information
Ingredients
- 10 cups Popped popcorn (unpopped kernels removed)
- 1 cup Roasted unsalted peanuts
- 1 cup Unsalted butter
- 2 cups Light brown sugar, packed
- 1 half-cup (1/2 cup) Light corn syrup
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper or lightly grease them.
Place the popped popcorn and roasted peanuts in a large mixing bowl. Make sure the bowl is big enough to toss the mixture without spilling.
In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly.
Once the mixture begins to boil, stop stirring and let it boil for 5 minutes. Keep an eye on it to prevent burning.
Remove the saucepan from heat and quickly stir in the baking soda and vanilla extract. The mixture will foam up; stir until evenly combined.
Immediately pour the caramel over the popcorn and peanuts. Using a wooden spoon or heat-resistant spatula, gently toss to coat the popcorn and peanuts evenly with the caramel.
Spread the caramel-coated popcorn and peanuts onto the prepared baking sheets, making an even layer.
Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and prevent clumping.
Remove from the oven and let the caramel corn cool completely on the baking sheets. The caramel will harden as it cools.
Break into clusters or individual pieces as desired. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 48.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
