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Peanut caramel corn recipe

Peanut Caramel Corn Recipe

Print Recipe
Course Dessert
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Servings 16 cups
Calories 151
Author Lindsay Viker


  • 2 bags microwave popcorn plain, lightly salted, un-popped kernels removed
  • 1 stick unsalted butter
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup corn syrup
  • 1/2 tsp salt
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1 cup peanuts roasted, salted


  • Pop both bags of popcorn according to package directions. Empty popcorn into very large mixing bowl, remove un-popped kernels then set aside.
  • Heat butter, brown sugar, granulated sugar, corn syrup and salt in saucepan over medium heat. When mixture boils, set timer and continue boiling for 4½ minutes. Remove from heat; add vanilla and baking soda then stir to combine completely (mixture will bubble up).
  • Immediately pour caramel over popcorn and mix to coat popcorn evenly and add peanuts while caramel is still hot and sticky. Pour popcorn onto a baking sheet lined with wax paper, let cool.
  • Break into pieces and enjoy!


Break peanut butter cups and Heath bears into tiny pieces and add to this caramel corn for an extra decadent treat. Yum!


Calories: 151kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 162mg | Potassium: 4mg | Fiber: 1g | Sugar: 14g