Nutty Caramel Corn
Get ready to elevate snack time with this irresistible Nutty Caramel Corn, a crunchy, sweet, and salty treat that’s perfect for any occasion! Featuring airy popped popcorn, a luscious homemade caramel sauce, and a delightful medley of roasted nuts like almonds, cashews, and pecans, this recipe strikes the perfect balance of flavors and textures. The caramel, infused with pure vanilla, coats each bite for a buttery, golden-brown glaze, while a touch of baking soda ensures that signature light, crackly crunch. With just 15 minutes of prep time and a slow bake for ultimate crispiness, this indulgent snack is as fun to make as it is to eat. Perfect for movie nights, holiday gift bags, or whenever cravings strike, this Nutty Caramel Corn will disappear faster than you can say "seconds!" Don’t forget to share—or not!
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Recipe Information
Ingredients
- 10 cups popped popcorn
- 0.5 cups unsalted butter
- 1 cups light brown sugar
- 0.25 cups light corn syrup
- 0.5 teaspoons salt
- 1 teaspoons pure vanilla extract
- 0.25 teaspoons baking soda
- 1 cups mixed roasted nuts (e.g., almonds, cashews, pecans)
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Spread the popped popcorn evenly on the prepared baking sheet. Add the roasted nuts over the popcorn and mix slightly to distribute them.
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar, corn syrup, and salt until combined.
Bring the mixture to a gentle boil while stirring constantly. Let it boil for 4-5 minutes without stirring, keeping an eye on it to prevent burning.
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble and foam—this is normal.
Immediately drizzle the caramel sauce over the popcorn and nuts. Use a heat-resistant spatula or wooden spoon to gently toss and coat the popcorn evenly.
Bake the caramel-coated popcorn in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating.
Once baked, remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools.
Break the caramel corn into clusters and serve immediately, or store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 323.2 g | 118% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 248.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1195 mg | 25% | |
*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.
