Peanut Caramel Corn Recipe

5 1 2
Peanut Caramel Corn Recipe
Peanut Caramel Corn Recipe photo by Taste of Home
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Peanut Caramel Corn Recipe

Read Reviews
5 1 2
Publisher Photo
A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. —Lois Ward, Puslinch, Ontario
Featured In: Holiday Popcorn
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 8 cups air-popped popcorn
  • 1/2 cup salted peanuts
  • 1/2 cup packed brown sugar
  • 3 tablespoons light corn syrup
  • 4-1/2 teaspoons molasses
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon baking soda

Directions

Place popcorn and peanuts in a large bowl coated with cooking spray; set aside.
In a large heavy saucepan, combine the brown sugar, corn syrup,
molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring.
Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container. Yield: 2 quarts.
Originally published as Peanut Caramel Corn in Healthy Cooking December/January 2012, p46

Nutritional Facts

1 cup: 181 calories, 6g fat (2g saturated fat), 4mg cholesterol, 155mg sodium, 30g carbohydrate (18g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 8 cups air-popped popcorn
  • 1/2 cup salted peanuts
  • 1/2 cup packed brown sugar
  • 3 tablespoons light corn syrup
  • 4-1/2 teaspoons molasses
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon baking soda
  1. Place popcorn and peanuts in a large bowl coated with cooking spray; set aside.
  2. In a large heavy saucepan, combine the brown sugar, corn syrup,
  3. molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring.
  4. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well.
  5. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container. Yield: 2 quarts.
Originally published as Peanut Caramel Corn in Healthy Cooking December/January 2012, p46

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MY REVIEW
cherstad User ID: 2390261 135805
Reviewed Oct. 6, 2013

"Delicious and easy! I made this for my son's birthday party, and adults and children alike raved about it. I followed the recipe as-is, with the one exception of using honey roasted peanuts instead of salted peanuts. Turned out wonderfully, and you'd never know this was a lighter recipe."

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