Baseball Popcorn Caramel Peanuts (Print Version)

Crunchy popcorn and peanuts coated in a buttery caramel blend for an irresistible sweet and salty snack.

# Ingredient List:

→ 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

# Steps:

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. Toss 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 - Let the caramel 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 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.

# Helpful Hints:

01 -
  • It tastes like a fancy popcorn shop creation but costs a fraction of the price and takes just 35 minutes.
  • The contrast between salty peanuts, sweet caramel, and that satisfying crunch becomes genuinely addictive.
  • It's foolproof enough for beginners but impressive enough to bring to gatherings where people will ask for your secrets.
02 -
  • Don't skip the low oven temperature—250°F is what keeps this snappy and light instead of soft and caramel-candy-like, which is the exact opposite of what you're aiming for.
  • Stir every 15 minutes without fail, because even the best intentions can't save a batch that starts burning in the corners while you're distracted.
03 -
  • Use a candy thermometer if you're worried about nailing the caramel stage—it should hit around 248°F for that perfect crispy-not-hard texture, but honestly, that 4 to 5 minute boil works just as well if you trust your instincts.
  • Save a handful of plain popcorn mixed with the finished batch right before serving, because fresh popcorn mixed with the caramel-coated stuff creates contrast in every handful and keeps things interesting.
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