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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.

Peanutty-Caramel Popcorn

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.
Peanutty-Caramel Popcorn

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.
Peanutty-Caramel Popcorn

More Easy Desserts and Snack Recipes to Make

Peanutty-Caramel Popcorn

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Helpful Kitchen Items:

Peanutty Caramel Popcorn

Prep Time10 minutes
Cook Time1 hour
Cooling time30 minutes
Total Time1 hour 40 minutes
Course: Appetizer, Dessert, Snacks
Cuisine: American, Southern
Keyword: best-caramel-corn-recipe, caramel-corn, peanutty-caramel-popcorn
Servings: 24 cups (6 quarts)
Calories: 290kcal
Author: Melissa Sperka

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

Serving: 1serving | Calories: 290kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 285mg | Potassium: 112mg | Fiber: 2g | Sugar: 29g | Vitamin A: 376IU | Calcium: 27mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

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