Nutty Baked Caramel Corn
Elevate your snack game with this irresistible Nutty Baked Caramel Corn—a sweet and crunchy treat that’s perfect for movie nights, parties, or gift-giving. This recipe combines freshly popped popcorn with a luscious, homemade caramel sauce made from butter, brown sugar, and light corn syrup, infused with a hint of vanilla for a rich flavor profile. Roasted mixed nuts add a savory, satisfying crunch, making every bite a perfect balance of sweet and salty. Baked to golden perfection in the oven, this caramel corn develops a crave-worthy crispy coating, with each kernel evenly glazed thanks to gentle stirring during the baking process. Easy to make and stored in an airtight container to preserve freshness, this snack will stay deliciously crunchy for days—if it lasts that long! Tag your next batch of "homemade caramel popcorn," "baked caramel corn with nuts," or "sweet and salty popcorn" for a treat guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup Popcorn kernels
- 2 tablespoons Vegetable oil
- 1 cup Unsalted butter
- 2 cups Brown sugar
- 1 half-cup Light corn syrup
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 1.5 cups Roasted mixed nuts (unsalted)
- 1 Nonstick cooking spray
Instructions
Preheat your oven to 250°F (121°C) and lightly grease two large baking sheets with nonstick cooking spray.
In a large pot, heat the vegetable oil over medium heat. Add the popcorn kernels, cover, and shake occasionally until all the popcorn has popped. Transfer the popcorn to a large mixing bowl, removing any unpopped kernels.
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly, and then let it simmer for 4–5 minutes without stirring.
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The mixture will foam up, so be careful.
Immediately pour the caramel sauce over the popcorn and add the roasted mixed nuts. Gently toss everything together with a wooden spoon or spatula until the popcorn and nuts are evenly coated.
Spread the caramel-coated popcorn and nuts in an even layer across the prepared baking sheets.
Bake in the preheated oven for 60 minutes, stirring every 15 minutes to ensure even baking and coating.
Remove the baking sheets from the oven and let the caramel corn cool completely. Break it into clusters or pieces as it cools.
Store the cooled caramel corn in an airtight container for up to a week. Enjoy your sweet and crunchy homemade treat!
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.8 g | 278% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 3111 mg | 135% | |
| Total Carbohydrate | 483.5 g | 176% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 377.5 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1948 mg | 41% | |
*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.
