This peanutty, caramelly popcorn recipe tastes close to the original. It’s very easy to prepare at home and makes great gifts! For a thicker coating of caramel, reduce the popped popcorn to 10 cups.
Original recipe makes 11 servings
Ingredients
11 cups popped popcorn
1 cup Spanish peanuts
1 1/4 cups dark brown sugar
10 tablespoons unsalted butter, cut into pieces
1/4 cup dark corn syrup
1 teaspoon kosher salt
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PREP
15 mins
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COOK
50 mins
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READY IN
1 hr 35 mins
Directions
- Preheat oven to 250 degrees F (120 degrees C).
- Spread popcorn in the bottom of a large, deep roasting pan. Sprinkle peanuts over the popcorn.
- Combine brown sugar, butter, corn syrup, and salt together in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter are melted and sauce is thick and caramelized, 2 to 3 minutes.
- Pour caramel sauce over the popcorn and peanuts and stir to coat popcorn and peanuts completely, scooping any peanuts and caramel that fall to the bottom of the roasting pan.
- Bake in the preheated oven, stirring occasionally, until caramel and popcorn are crisped, about 45 minutes. Turn popcorn out in a single layer on a sheet of parchment paper to cool completely.
Nutrition
Calories: 349 kcal
Carbohydrates: 37.4 g
Cholesterol: 28 mg
Fat: 21.8 g
Fiber: 2.2 g
Protein: 4.4 g
Sodium: 314 mg
