Peanut Caramel Corn

Total Time Prep: 20 min. Bake: 45 min.
Yield 2 quarts
Test Kitchen Approved
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

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

  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, molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring.
  3. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well.
  4. 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.

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
Recipe Creator

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