← Back to Search Results
baking American
Caramel Peanut Popcorn

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Cracker Jacks® watch out! This popcorn is so delicious I guarantee if you make it once, you’ll make it again. For a more sophisticated take, try this with toasted sliced almonds instead of peanuts. Coarsely chopped pecans are delicious, too. I like to serve it up in paper cones or paper bags. It’s also great bagged in cellophane and gifted away.

Yield: Makes about 10 cups

Ingredients

  • 1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn
  • 1 cup packed light brown sugar
  • ¼ cup light corn syrup
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking soda
  • 1 cup lightly salted peanuts (extra large, if available), roughly chopped

Directions

Heat the oven to 250°F. Line a rimmed baking sheet with parchment paper and set aside.

Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray and transfer the popcorn from the bag to the bowl, then set the bowl aside.

Whisk the sugar, corn syrup, butter, salt, and 2 tablespoons of water in a pot and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reads 250°F on a digital thermometer, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes. Remove from the oven and place on a cooling rack for 20 minutes. Gently break up the popcorn and serve immediately, or store in an airtight container for up to 5 days (less if it’s hot and humid).

Notes

Make sure to pick out any unpopped kernels before mixing it all together. Those unpopped numbers are mighty hard!


© 2009 David Guas

Note from Cookstr's Editors

Nutritional information is based on 10 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

298kcal (15%)
313mg (13%)
36g
2g
16g (25%)
0g
6g (29%)
6g
3g
18mg (6%)
24g
4g
34mg
138mg
59mcg RAE (2%)
0mg (0%)
30mg (3%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
cook-with-jamie Cook with Jamie
by Jamie Oliver
flavor Flavor
by Rocco DiSpirito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
baked-explorations Baked Explorations
by Matt Lewis
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?