Nutty Caramel Corn

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  • Servings: makes 18 cups

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  • 12 cups unsalted popped popcorn (from 1 microwave bag)
  • 1 cup salted cocktail peanuts
  • 1 cup light brown sugar
  • 1 stick unsalted butter
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon cream of tartar

How to make this recipe

  1. Preheat the oven to 225°. Line a baking sheet with parchment paper. Put the popcorn and peanuts in a large bowl.

  2. In a medium saucepan, combine the brown sugar, butter, corn syrup and salt and bring to a boil. Add the baking soda and cream of tartar and boil over moderate heat, stirring occasionally, until the syrup is deep amber, about 4 minutes. Pour the hot syrup over the peanuts and popcorn and stir with a wooden spoon until evenly coated. Spread the mixture on the baking sheet and bake until slightly dry, about 1 hour. The caramel corn will harden as it cools; let it cool completely.

  3. Invert the caramel corn onto a cutting board. Peel off the paper and break into chunks before serving.

Contributed By Photo © Leela Cyd Published March 2007

501391 recipes/nutty-caramel-corn 2013-12-06T23:39:05+00:00 Kate Jennings last-bite|baking|cocktail-party|game-day|halloween|kids-party|american|candy-and-sweets|desserts|20-for-a-crowd|make-ahead|snack march-2007 recipes,nutty-caramel-corn 501391

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