Popcorn Peanuts Caramel Mix (Printable)

Crunchy popcorn and roasted peanuts coated in rich caramel create a perfect sweet and salty snack.

# What You'll Need:

→ Popcorn

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

→ Nuts

02 - 1 cup roasted salted peanuts

→ Caramel

03 - 1 cup packed light brown sugar
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

# Directions:

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 together until evenly distributed.
03 - In a medium saucepan, combine brown sugar, butter, corn syrup, and salt. Cook over medium heat, stirring frequently, until the mixture reaches a gentle boil.
04 - Allow the caramel to 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 thoroughly coated.
06 - Spread the caramel-coated 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.

# Helpful Hints:

01 -
  • It's the kind of snack that disappears faster than you can make it, and nobody asks why there's no dip or sauce involved.
  • Your kitchen will smell like a carnival for hours, and honestly, that alone makes it worth the effort.
  • You can customize it in about a hundred different directions once you nail the base, so boredom isn't really an option.
02 -
  • Don't skip the 4 to 5 minute boil without stirring—I learned this the hard way when I tried to rush it, and the caramel never got that deep, complex flavor.
  • The baking soda foam looks alarming and amazing, but it's completely normal and absolutely necessary for the texture you're after.
  • Stirring every 15 minutes during baking is non-negotiable because some pieces will toast faster than others and you want the whole batch to be uniformly golden.
03 -
  • Use a candy thermometer if you have one—the caramel should reach about 240°F before you add the baking soda, which guarantees the right flavor development and texture.
  • If your spatulas stick to the warm mixture while you're tossing, quickly spray them with non-stick cooking spray and keep going rather than stopping to wash them off.
  • Make this snack in a non-humid environment if possible, and avoid rainy days—the finished product stays crispier when the air isn't moisture-heavy.
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