Nutty and Nice Crunchy Caramel Popcorn
Get ready to elevate your snack game with this irresistible recipe for *Nutty and Nice Crunchy Caramel Popcorn*! Featuring fluffy popped popcorn and a delightful medley of mixed nuts like almonds, pecans, and peanuts, this sweet-and-salty treat is generously coated in a buttery, homemade caramel sauce. The secret lies in the perfect balance of ingredients—brown sugar and light corn syrup deliver rich sweetness, while a touch of vanilla and baking soda adds a smooth, airy crunch to every bite. Baked to golden perfection, this easy yet indulgent recipe takes just 15 minutes of prep time and rewards you with a crave-worthy snack that's perfect for munching at parties, movie nights, or as a thoughtful edible gift. Store leftovers (if there are any!) in an airtight container to enjoy for up to two weeks. Perfect for caramel popcorn lovers, this recipe guarantees a crispy, nutty, caramelized delight in every handful!
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Recipe Information
Ingredients
- 14 cups Popped popcorn
- 1 cup Mixed nuts (e.g., almonds, pecans, or peanuts)
- 1 cup Unsalted butter
- 2 cups Brown sugar
- 1 cup Light corn syrup
- 0.5 teaspoons Salt
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Baking soda
Instructions
Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper.
Place the popped popcorn and mixed nuts in a large mixing bowl, ensuring there's enough room to toss everything together later.
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar, light corn syrup, and salt.
Bring the mixture to a gentle boil, stirring constantly. Once boiling, stop stirring and let it boil undisturbed for 5 minutes.
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The mixture will foam up slightly; this is normal.
Pour the caramel sauce evenly over the popcorn and nuts in the mixing bowl. Use a spatula to gently toss and coat everything thoroughly.
Spread the coated popcorn and nuts onto the prepared baking sheets in an even layer.
Bake in the preheated oven for 30 minutes, stirring the mixture every 10 minutes to ensure even coating and baking.
Remove the baking sheets from the oven and let the caramel popcorn cool completely. As it cools, it will harden and become crunchy.
Once cooled, break into clusters, serve immediately, or store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 83.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 287 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.
