Linda's Nutty Caramel Popcorn
Get ready to indulge in the ultimate sweet and salty treat with Linda's Nutty Caramel Popcorn! This easy homemade snack combines fluffy popped popcorn and a medley of crunchy nuts—think almonds, cashews, and peanuts—coated in a rich, buttery caramel sauce. With just 10 minutes of prep and a slow bake in the oven, each piece comes out perfectly crisp, golden, and addictively caramelized. The secret lies in incorporating a touch of baking soda, creating that signature airy texture in the caramel, and baking it low and slow for that irresistibly crunchy finish. Perfect for movie nights, festive gatherings, or edible gifting, this caramel popcorn recipe is as versatile as it is delicious. Plus, it stores beautifully for up to a week—if it lasts that long! Keywords: caramel popcorn, homemade caramel popcorn, nutty caramel popcorn recipe.
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Ingredients
- 10 cups Popped popcorn
- 1 cup Mixed nuts (almonds, cashews, peanuts, or your choice)
- 1 cup Unsalted butter
- 1 cup Light brown sugar
- 0.25 cup Light corn syrup
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
Directions
Step 1
Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2
Place the popped popcorn and mixed nuts in a large mixing bowl. Set aside.
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, stirring constantly. Once it boils, stop stirring and let it boil for 4-5 minutes undisturbed.
Step 5
Remove the saucepan from heat and immediately stir in the vanilla extract and baking soda. The mixture will foam up slightly—this is normal.
Step 6
Quickly pour the caramel mixture over the popcorn and nuts. Using a spatula or wooden spoon, toss everything together until the popcorn and nuts are evenly coated.
Step 7
Spread the caramel-coated popcorn and nuts onto the prepared baking sheet in an even layer.
Step 8
Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and baking.
Step 9
Once done, remove from the oven and let the popcorn cool completely on the baking sheet. The caramel will harden as it cools.
Step 10
Break the caramel popcorn into clusters and store in an airtight container for up to a week.
Nutrition Facts
| Serving size | (573.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2732.5 |
| Total Fat 167.4g | 0% |
| Saturated Fat 65.4g | 0% |
| Cholesterol 248mg | 0% |
| Sodium 2370.0mg | 0% |
| Total Carbohydrate 323.2g | 0% |
| Dietary Fiber 18g | 0% |
| Total Sugars 248.9g | |
| Protein 29.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 272.5mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 1214.4mg | 0% |
Source of Calories