Sweet and Salty Caramel Popcorn with Peanuts Recipe
Caramel popcorn with peanuts is a classic of American cinemas and fairs – crunchy, sweet, slightly salty and very moreish. The corn kernels are coated in a thin layer of caramel and baked so they become dry and crisp. It’s the perfect snack for a home movie night that tastes like it came from a big bucket at the multiplex, only better.
Baking the caramel-coated popcorn makes it extra crisp and evenly covered, giving you that classic cinema-style crunch at home.
Chef's tips
Work quickly when mixing in the hot caramel so it doesn’t set in one big clump; using two large spoons can make tossing easier.
How to serve
Serve in paper cones or cups for a fun cinema feel, or mix with a handful of plain salted popcorn for extra contrast.
Ingredients
- popcorn kernels - 80 g
- vegetable oil for popping the popcorn - 2 tablespoons
- unsalted peanuts or a mixed nut blend - 80 g
- brown sugar - 120 g
- butter - 60 g
- maple syrup or honey - 2 tablespoons
- baking soda - 0.5 teaspoons
- salt plus a pinch for the popcorn - 0.5 teaspoons
- vanilla extract optional - 0.5 teaspoons
Preparation
- Preheat the oven to 130°C top and bottom heat. Line a large baking tray with baking paper.
- In a large pot with a lid, heat the oil over medium heat. Add the popcorn kernels, cover and pop, shaking the pot from time to time, until the popping almost stops. Remove from the heat, transfer the popcorn to a large bowl, discard any unpopped kernels and lightly salt.
- Add the peanuts to the bowl and gently toss with the popcorn.
- In a saucepan, combine the brown sugar, butter, maple syrup (or honey) and 0.5 teaspoon salt. Heat over medium heat, stirring, until the butter melts and the mixture comes together.
- Increase the heat to medium-high and cook without stirring for 3–4 minutes, until the mixture is bubbling vigorously and slightly darkens. Remove from the heat, add the baking soda and vanilla extract and stir quickly – the mixture will foam up slightly and lighten.
- Immediately pour the hot caramel over the popcorn and peanuts and, working quickly but carefully, toss with a large spoon so as many kernels as possible are coated in caramel.
- Spread the mixture onto the prepared tray in a fairly even layer. Bake for 30 minutes, stirring every 10 minutes so the caramel dries evenly.
- Remove the tray from the oven and let the popcorn cool completely. Once cooled, break larger clusters into smaller pieces and transfer to a bowl or jar.
Storage
Store fully cooled caramel popcorn in an airtight container at room temperature; it will stay crisp for several days if kept away from humidity.
I like to add just a touch more salt than you’d expect – that sweet-salty balance makes this popcorn truly addictive.
