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Peanut Caramel Corn

 Peanut Caramel Corn
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
8 ServingsPrep: 20 min. Bake: 45 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1/8 teaspoon baking soda


  • 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.

2 of 2

Peanut Caramel Corn (continued)

Directions (continued)

  • Yield: 2 quarts.
Nutritional Facts: 1 cup equals 181 calories, 6 g fat (2 g saturated fat), 4 mg cholesterol, 155 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.