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Nutty Caramel Corn

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  Unsalted popped popcorn 12 Cup (192 tbs)
  Salted cocktail peanuts 1 Cup (16 tbs)
  Light brown sugar 1 Cup (16 tbs)
  Unsalted butter 1⁄2 Cup (8 tbs) (1 Stick)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Cream of tartar 1⁄8 Teaspoon

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2753 Calories from Fat 1488

% Daily Value*

Total Fat 173 g266.4%

Saturated Fat 70.4 g351.8%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 2322 mg96.7%

Total Carbohydrates 310 g103.3%

Dietary Fiber 13 g51.8%

Sugars 229.1 g

Protein 27 g54.4%

Vitamin A 56.3% Vitamin C 1.2%

Calcium 19.4% Iron 26%

*Based on a 2000 Calorie diet


Nutty Caramel Corn Recipe