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Nutty Caramel Corn
© Leela Cyd

Nutty Caramel Corn

  • ACTIVE: 20 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: makes 18 cups
  • MAKE-AHEAD

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  1. 12 cups unsalted popped popcorn (from 1 microwave bag)
  2. 1 cup salted cocktail peanuts
  3. 1 cup light brown sugar
  4. 1 stick unsalted butter
  5. 1/4 cup light corn syrup
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon baking soda
  8. 1/8 teaspoon cream of tartar
  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.