Popcorn Peanuts Caramel Mix (Printable Version)

Crunchy popcorn paired with roasted peanuts and a buttery caramel coating for a sweet, salty treat.

# What You’ll Need:

→ Popcorn

01 - 10 cups freshly popped popcorn (about 1/2 cup unpopped kernels)

→ Nuts

02 - 1 cup roasted, salted peanuts

→ Caramel

03 - 1 cup light brown sugar, packed
04 - 1/4 cup unsalted butter
05 - 1/4 cup light corn syrup
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon baking soda
08 - 1/2 teaspoon pure vanilla extract

# Step-by-Step Guide:

01 - Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper.
02 - Place the popped popcorn and roasted peanuts in a large mixing bowl. Toss to combine.
03 - In a medium saucepan, combine brown sugar, butter, corn syrup, and salt. Cook over medium heat, stirring frequently, until the mixture comes to a gentle boil.
04 - Let the caramel boil for 4 to 5 minutes without stirring. Remove from heat and immediately stir in baking soda and vanilla extract. The mixture will foam.
05 - Quickly pour the hot caramel over the popcorn and peanuts. Using two spatulas or wooden spoons, toss until the mixture is well-coated.
06 - Spread the mixture evenly onto the prepared baking sheet.
07 - Bake for 45 minutes, stirring every 15 minutes to ensure even coating and prevent burning.
08 - Remove from the oven and let cool completely. Break into clusters before serving.

# Additional Tips::

01 -
  • It's the kind of snack that disappears in minutes because people can't stop reaching into the bowl.
  • You control exactly how much caramel coats each piece, so it's never dry or overly sticky.
  • The whole process takes less than an hour, which means you can make it the afternoon of your gathering without stress.
02 -
  • If you skip the baking soda, your caramel hardens into a candy shell instead of staying crispy and crunchy—I learned this the hard way and ended up with what felt like edible cement.
  • Stirring the caramel while it boils creates crystallization and ruins the smooth texture, so resist the urge to fidget with it.
  • The oven temperature matters; too hot and your coating burns before the popcorn dries out completely.
03 -
  • Use a candy thermometer if you have one—caramel is perfect around 240°F, which gives you more control than timing alone.
  • If your caramel seems too thick when you first pour it, work quickly and consider warming it slightly in the microwave before mixing, but work in short 10-second bursts.
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