A sweet, crunchy, lighter alternative to traditional caramel corn, this can’t-stop-eatin’-it treat won’t stick to fingers or teeth! It’s wonderful for gifts, too. —Lois Ward, Puslinch, Ontario
Peanut Caramel Corn
Peanut Caramel Corn
Prep Time
20 min
Cook Time
45 min
Yield
2 quarts
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 15x10x1-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.
Nutrition 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.
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