Hayride Popcorn and Peanuts
Transport your taste buds to a crisp autumn evening with this irresistible Hayride Popcorn and Peanuts recipe—a sweet and salty treat perfect for cozy gatherings or festive occasions. Featuring freshly popped popcorn coated in a buttery caramel glaze and tossed with roasted salted peanuts, this snack promises a satisfying crunch in every bite. A touch of vanilla and a sprinkle of kosher salt elevate the flavors, creating a perfectly balanced combination of smoky, sweet, and salty. Baked to golden perfection and ready in under an hour, this crowd-pleasing recipe is ideal for movie nights, Halloween parties, or tailgate celebrations. Plus, it keeps fresh in an airtight container for up to five days—if it lasts that long!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup popcorn kernels
- 2 tablespoons vegetable oil
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.25 cup light corn syrup
- 1 teaspoon vanilla extract
- 0.25 teaspoon baking soda
- 1 cup salted peanuts
- 0.5 teaspoon kosher salt
Instructions
Heat a large pot over medium heat and add the vegetable oil.
Once heated, add the popcorn kernels to the pot and cover with a lid. Shake the pot occasionally to prevent burning.
When the popping slows down to a few seconds between pops, remove the pot from heat and pour the popcorn into a large mixing bowl. Discard any unpopped kernels.
Preheat your oven to 250°F (120°C) and prepare a large baking sheet by lining it with parchment paper.
In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar and light corn syrup, and cook the mixture until it begins to bubble, about 3-4 minutes. Stir occasionally to prevent sticking.
Remove the saucepan from the heat and quickly stir in the vanilla extract and baking soda. The mixture will foam up slightly.
Pour the caramel mixture over the popcorn in the mixing bowl. Add the salted peanuts and gently toss everything together with a wooden spoon or spatula until evenly coated.
Spread the coated popcorn and peanuts onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 20-30 minutes, stirring every 10 minutes to ensure even coating and crispness.
Remove from the oven and sprinkle with kosher salt while still warm.
Allow the mixture to cool completely on the baking sheet before breaking into clusters.
Serve immediately or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.3 g | 261% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 39.1 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 283.4 g | 103% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 192.6 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1615 mg | 34% | |
*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.
