Popcorn Peanuts Caramel Mix (Printable)

Crunchy popcorn and roasted peanuts coated in caramel for a sweet, salty snack mix.

# 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

# 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 and toss together 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 - 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 well-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.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes about 35 minutes from start to finish.
  • The contrast between salty peanuts and rich caramel hits differently when you've made it yourself.
  • One batch feeds a crowd, and it keeps for days in an airtight container if anyone can resist it that long.
02 -
  • The baking soda step is non-negotiable—it's what transforms dense caramel into something with actual structure and crunch.
  • If your caramel seizes or crystallizes while cooking, it usually means the temperature spiked too high; starting over takes less time than trying to fix it.
  • Stirring every 15 minutes during baking prevents the bottom from burning while keeping the top from drying out.
03 -
  • Use a candy thermometer if you want consistency between batches; aim for 300°F for the caramel before adding baking soda.
  • If you're making this dairy-free, plant-based butter works surprisingly well and honestly tastes just as rich once the caramel sets.
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