This snack unites salty and sweet in every heaping handful.

Martha Stewart Living, July 2010

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Credit: Marcus Nillson

Recipe Summary

prep:
10 mins
total:
1 hr
Yield:
Makes 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a large heavy saucepan over medium heat. Stir in sugar, corn syrup, and 1/2 teaspoon salt; cook, stirring occasionally, until sugar dissolves. Raise heat to high; bring to a boil without stirring. Cook until mixture reaches 248 degrees on a candy thermometer, 2 to 4 minutes. Remove from heat; stir in baking soda.

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  • Add caramel to popcorn, and stir to coat. Transfer mixture to a rimmed baking sheet.

  • Bake for 45 minutes, stirring twice. Remove from oven, and immediately sprinkle with 1 teaspoon salt. Let cool. Break into clusters.

Cook's Notes

Storage: Cooled caramel corn can be stored at room temperature in an airtight container for up to 1 week.

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Reviews (2)

34 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
07/06/2012
This recipe is always a hit! I've tried spanish peanuts and cashews, they are delicious but they don't stick as well
Rating: Unrated
12/22/2011
Very good and very easy. This would be a great thing to sell at bake sales.
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