Peanutty Caramel Popcorn
You’ll really feel the love when you make a batch of Peanutty Caramel Popcorn to share with family and friends. Serve it as a movie night snack, packaged in cellophane bags and give as gifts, or tailgating. The homemade caramel coating paired with the salted popcorn and peanuts will satisfy sweet and salty fans alike.
Easy Peanutty Caramel Popcorn Recipe
Caramel popcorn is one of those small sweet indulgences that conjures thoughts of parties, game day or movie night. This buttery popcorn really satisfies your sweet tooth craving. You may be one of those people who think of caramel popcorn as a holiday treat, but it’s suitable for making year-round. Especially, when it’s family movie night, casual gatherings and picnics. Another fun fall movie treat to try is this recipe for Homemade Caramel Dipped Apples. How to make Peanutty Caramel Popcorn: (Scroll down for full printable recipe.)
- Prepare Pans – Preheat the oven to 250°F. Spray two large, deep roasting pans with butter cooking spray.
- Popcorn – Divide the popcorn between the baking pans and sprinkle the peanuts on top. I recommend party or cocktail peanuts, and not the dry roasted for this popcorn. Remove any loose unpopped kernels.
- Caramel – In a heavy bottomed saucepan melt together the butter, brown sugar, corn syrup and salt.
- Stir constantly until the mixture comes to a boil then lower the heat. Continue to boil for 5 minutes. Set a timer for this step. There’s no need to stir it constantly, however you should give it a good stir periodically to keep the caramel from sticking to the bottom.
- Baking Soda – After 5 minutes remove from the heat and add the baking soda stirring constantly. The baking soda will cause the mixture to foam up continue to stir until the foam begins to die down. Add 1 1/2 tsp vanilla, stir well.
- Pour over Popcorn – Divide the mixture between the two pans of popcorn and stir until coated. The popcorn won’t all be perfectly coated at this stage.
- Oven – Place the pans into the oven and bake for 1 hour stirring at 15 minute intervals.
- Spread the popcorn onto wax paper to cool. Store tightly covered at room temperature.
How to Make the BEST Peanutty Caramel Popcorn Recipe
- Ingredients you’ll need to make Peanutty Caramel Popcorn Recipe:24 cups lightly salted popped popcorn (6 quarts), cocktail peanuts, butter, light brown sugar, light corn syrup, salt, baking soda, pure vanilla,
- Kitchen tools you’ll need: 4 quart heavy bottomed saucepan, large rimmed baking sheets ro disposable pans, large spoon or silicone spatula for stirring. measuring cups and spoons and wax paper.
- If you prefer popcorn with no peanuts you can omit them with no other adjustments made.
- When light corn syrup is referenced it’s referring to the color, not the calorie count.
- It’s highly recommended to use a larger saucepan for making the caramel coating. When you add the baking soda it will foam up and you don’t want it to overflow.
- Store Peanutty Caramel Popcorn in an airtight container at room temperature for 1-2 weeks.
More Easy Desserts and Snack Recipes to Make
- Other delicious desserts made with Karo you may like to try are these Chocolate Dipped Scotcheroos Bon Bons and Caramel Pecan Turtle Scotcheroos for your holiday goodies.
- Sweet and Salty Crockpot Candy utilizes your crockpot to gently melt the ingredients together.
- Triple Chocolate Potato Chip Bark is for the sweet and salty fans in your life.
- Southern Divinity Candy is a holiday must-make.
- Toffee Peanut Clusters are perfect for gift giving.
- No bake Bourbon Balls.
- Easy S’mores Candy Bark can be made and broken into pieces for snacking.
- White Chocolate Popcorn from The Slow Roasted Italian.
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Helpful Kitchen Items:
Peanutty Caramel Popcorn
Ingredients
- 24 cups lightly salted popped popcorn (6 quarts)
- 1 cup cocktail peanuts
- 1 1/2 cups butter
- 2 cups light brown sugar
- 1 cup light corn syrup
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp pure vanilla
Instructions
- Preheat the oven to 250°F. Spray two large deep roasting pans with butter cooking spray.
- Divide the popcorn between the baking pans and sprinkle the peanuts on top. I recommend party or cocktail peanuts and not the dry roasted for this popcorn. Remove any loose unpopped kernels.
- In a heavy bottomed saucepan melt together the butter, brown sugar, corn syrup and salt.
- Stir constantly until the mixture comes to a boil then lower the heat. Continue to boil for 5 minutes. Set a timer for this step. There's no need to stir it constantly, however you should give it a good stir periodically to keep the caramel from sticking to the bottom.
- After 5 minutes remove from the heat and add the baking soda stirring constantly. The baking soda will cause the mixture to foam up continue to stir until the foam begins to die down. Add 1 1/2 tsp vanilla, stir well.
- Divide the mixture between the two pans of popcorn and stir until coated. The popcorn won't all be perfectly coated at this stage.
- Place the pans into the oven and bake for 1 hour stirring at 15 minute intervals.
- Spread the popcorn onto wax paper to cool. Store tightly covered at room temperature.
Nutrition
This is the BEST recipe Melissa, thank you!
Thanks Bernie!
Welcome Rose!!! Thank you!
Looks Yummy! I love carmel popcorn!