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Peanut Caramel Corn

A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. —Lois Ward, Puslinch, Ontario
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    2 quarts


  • 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


  • 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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  • cherstad
    Oct 6, 2013

    Delicious and easy! I made this for my son's birthday party, and adults and children alike raved about it. I followed the recipe as-is, with the one exception of using honey roasted peanuts instead of salted peanuts. Turned out wonderfully, and you'd never know this was a lighter recipe.

  • STttW
    Dec 12, 2011

    No comment left