Caramel Nut Popcorn Clusters
Get ready to indulge in the sweet, salty, and nutty perfection of Caramel Nut Popcorn Clusters! This irresistible treat combines freshly popped popcorn with a luscious homemade caramel sauce and roasted nuts for the ultimate snack or dessert. Perfectly baked to golden, crunchy perfection, each bite offers the ideal balance of buttery caramel sweetness and nutty richness. With just a few pantry staples like light brown sugar, corn syrup, and vanilla extract, along with your favorite nuts—be it almonds, peanuts, or pecans—this recipe is easy to make and perfect for parties, movie nights, or gifting. Ready in just over an hour and easy to store, these caramel-coated popcorn clusters are guaranteed to satisfy cravings and make your taste buds swoon.
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Recipe Information
Ingredients
- 0.5 cups unpopped popcorn kernels
- 2 tablespoons vegetable oil
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cups light corn syrup
- 0.5 teaspoons salt
- 1 teaspoons vanilla extract
- 0.5 teaspoons baking soda
- 1.5 cups roasted nuts (e.g., almonds, peanuts, or pecans)
Instructions
In a large pot, heat the vegetable oil over medium heat. Add the popcorn kernels and cover with a lid.
Shake the pot occasionally while the kernels pop, and continue until popping slows to a few seconds apart. Remove from heat and transfer the popcorn to a large mixing bowl, discarding any unpopped kernels.
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, corn syrup, and salt until fully combined.
Bring the mixture to a boil, stirring constantly, then reduce the heat to low. Let it simmer without stirring for 5 minutes.
Remove the saucepan from the heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble up slightly—this is normal.
Pour the caramel sauce over the popcorn in the mixing bowl and add the roasted nuts. Use a rubber spatula to gently toss everything together until evenly coated.
Spread the caramel-coated popcorn and nut mixture onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating.
Remove from the oven and let the popcorn clusters cool completely on the baking sheet. As they cool, the caramel will harden.
Once fully cooled, break the clusters into bite-sized pieces and enjoy. Store any leftovers in an airtight container for up to 1 week.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 38.4 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 278 mg | 6% | |
*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.
