Popcorn Peanuts Caramel Mix (Print Version)

A crunchy blend of popcorn, roasted peanuts, and luscious caramel delivers a delightful sweet-salty snack.

# 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

# How to Make It:

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.
08 - Remove from the oven and let cool completely. Break into clusters before serving.

# Additional Tips::

01 -
  • The caramel coating is genuinely crispy, not sticky or cloyingly sweet—you'll find yourself reaching for just one more handful and meaning it.
  • It comes together in under an hour with ingredients you probably already have, making it the perfect last-minute party savior.
  • Unlike most snack mixes, this actually stays fresh and crunchy for days, so you're not scrambling to eat it all in one sitting.
02 -
  • The baking soda absolutely must go in right after you remove the caramel from heat, or it won't create that essential foam—timing here is everything, and I learned this the hard way by trying to be cautious and cool it down first.
  • Stirring every single 15 minutes during baking sounds tedious, but skip even one interval and you'll regret it when the bottom burns while the top stays pale and chewy.
03 -
  • A candy thermometer takes all the guesswork out of caramel—if you have one, aim for 240°F before adding the baking soda, which tells you the mixture is perfectly concentrated.
  • Brown sugar can be stubborn if it's hardened in storage; soften it by microwaving it with a damp paper towel for 10-second bursts before measuring, otherwise you'll end up with compressed lumps that don't dissolve properly.
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