This combo of popcorn and peanuts makes a filling and nutritious treat while the caramel satisfies your sweet tooth. Grocery store versions are notoriously bland and not worth the calories. But many home concoctions leave you with a gooey, stick in your teeth, mess. This version is buttery and sweet with a satisfying crunch!
ingredients
3 oz (1/4 cup plus 2TB) Popcorn Kernels or 1-3 oz Bag Microwave Popcorn
1 oz (2 Tablespoons Canola or Peanut Oil), if popping on the stove
10 oz (2 Cups) Peanuts or other nuts
5 oz (10 Tablespoons) Unsalted Butter
10 oz (1 1/3 cup) Brown Sugar
2.66 oz (1/3 cup) Light Corn Syrup
1 Teaspoon Table Salt
3/4 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract, optional
deviations & tips
If using microwave popcorn, select a variety with a minimum of salt and fat.
Choose dry roasted peanunts over regular salted. Dry roasted have a rough texture that is primed for caramel. Regular peanuts are roasted in oil; so, the caramel slips right off.
For a sweeter tasting vanilla caramel flavor, add the optional vanilla extract.
Preheat oven to 250F. Line 2 rimmed cookie sheets with parchment paper or with silicone baking mats.
For stove top popping, add canola oil along with popcorn kernels to a 6 qt pot. Cover pot with aluminum foil and use a knife to poke holes in the top. Heat over medium. When you start to hear the oil sizzle, occasionally shake pot. When you hear the popcorn pop, shake pot almost constantly to keep popcorn from burning. This will take about 3 minutes. If you can count to 3 between "pops", remove popcorn from heat. Alternatively, prepare popcorn per manufacturer’s instructions for microwave or for air-popper. Place popped corn in large bowl and add peanuts or nuts.
In a medium saucepan, combine butter, brown sugar, corn syrup, and salt. Heat over medium-high, stirring occasionally, until the butter is melted. After butter is melted, stir or whisk constantly until mixture comes to a boil. Boil, untouched, for 3 minutes or until temperature reaches 250F on a candy thermometer. Remove from heat, whisk in baking soda and vanilla (if using); the mixture will turn opaque and foam up. Pour over popcorn and peanut mixture and mix until the popcorn is evenly coated. Divide between prepared baking sheets and spread evenly. Bake for 30 - 60 minutes, stirring every 10 minutes. A 30 minute baking time yields a lighter caramel with a slightly tacky coating. Popcorn baked at 60 minutes will be a little darker and more crisp and have a deeper flavor. Let cool completely. NOTE: If the coating isn’t quite crisp enough after cooling, you can always pop it back in the oven. Just be sure to stir after every 10 minutes and use extra caution if exceeding a total baking time of 60 minutes. The caramel can burn!
Enjoy immediately or store in airtight containers.
