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Under 30 Minutes

Caramel Corn with Peanuts

  • Prep:
  • Total Time:
  • Yield: Makes 15 cups

Photography: Bryan Gardner


  • Nonstick cooking spray
  • 14 cups popped popcorn (from 1 cup kernels)
  • 1 1/4 cup red-skinned peanuts
  • 1 stick plus 2 tablespoons butter
  • 1 1/4 cup packed light brown sugar
  • 1/3 cup molasses
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda


  1. Heat oven to 250 degrees. Spray two rimmed baking sheets with cooking spray. In a large bowl, combine popcorn and peanuts. In a medium saucepan combine butter, sugar, molasses, and salt over medium high until butter has melted. Stir once to combine. Bring mixture to a boil without stirring until the temperature reaches 248 degrees on a candy thermometer, about 7 minutes. Remove from heat; stir in baking soda.

  2. Working quickly, add caramel to popcorn and peanuts and stir to coat. Transfer mixture to 2 baking sheets, spread out evenly, and bake until crisp, 15 minutes, stirring halfway through. Let cool completely. Break into clusters.

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