Nutty Caramel Corn
Get ready to elevate snack time with this irresistible Nutty Caramel Corn, a crunchy, sweet, and salty treat that’s perfect for any occasion! Featuring airy popped popcorn, a luscious homemade caramel sauce, and a delightful medley of roasted nuts like almonds, cashews, and pecans, this recipe strikes the perfect balance of flavors and textures. The caramel, infused with pure vanilla, coats each bite for a buttery, golden-brown glaze, while a touch of baking soda ensures that signature light, crackly crunch. With just 15 minutes of prep time and a slow bake for ultimate crispiness, this indulgent snack is as fun to make as it is to eat. Perfect for movie nights, holiday gift bags, or whenever cravings strike, this Nutty Caramel Corn will disappear faster than you can say "seconds!" Don’t forget to share—or not!
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Ingredients
- 10 cups popped popcorn
- 0.5 cups unsalted butter
- 1 cups light brown sugar
- 0.25 cups light corn syrup
- 0.5 teaspoons salt
- 1 teaspoons pure vanilla extract
- 0.25 teaspoons baking soda
- 1 cups mixed roasted nuts (e.g., almonds, cashews, pecans)
Directions
Step 1
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Step 2
Spread the popped popcorn evenly on the prepared baking sheet. Add the roasted nuts over the popcorn and mix slightly to distribute them.
Step 3
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar, corn syrup, and salt until combined.
Step 4
Bring the mixture to a gentle boil while stirring constantly. Let it boil for 4-5 minutes without stirring, keeping an eye on it to prevent burning.
Step 5
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble and foam—this is normal.
Step 6
Immediately drizzle the caramel sauce over the popcorn and nuts. Use a heat-resistant spatula or wooden spoon to gently toss and coat the popcorn evenly.
Step 7
Bake the caramel-coated popcorn in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating.
Step 8
Once baked, remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools.
Step 9
Break the caramel corn into clusters and serve immediately, or store in an airtight container for up to 1 week.
Nutrition Facts
| Serving size | 516.5 grams (516.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2325 |
| Total Fat 119.50g | 153% |
| Saturated Fat 37.40g | 187% |
| Cholesterol 124mg | 41% |
| Sodium 2048mg | 89% |
| Total Carbohydrate 323.20g | 118% |
| Dietary Fiber 22.00g | 79% |
| Total Sugars 248.40g | |
| Protein 29.00g | 58% |
| Vitamin D 0IU | 0% |
| Calcium 260mg | 20% |
| Iron 7mg | 38% |
| Potassium 1195mg | 25% |
Source of Calories