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Homemade Crunch and Munch Caramel Popcorn photo

Crunch and Munch Caramel Popcorn

This Crunch and Munch Caramel Popcorn is an irresistible blend of buttery popcorn, crunchy peanuts, and heavenly caramel!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Popcorn:
  • 5 quarts popcorn (popped)
For the Caramel:
  • 4 ounces butter
  • 1 cup brown sugar
  • 1/4 cup corn syrup (light or dark)
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups shelled peanuts

Equipment

  • Large pot or popcorn maker
  • Large Mixing Bowl
  • Medium saucepan
  • Baking sheet
  • Parchment paper
  • Wooden spoon

Method
 

Instructions
  1. Step 1: Pop the Popcorn - Begin by popping the popcorn. If you have a popcorn maker, it’s the easiest way to get perfectly popped kernels. If using the stovetop method, heat a large pot over medium heat, add a few kernels, and cover. Once they pop, add in the rest of the popcorn kernels and shake the pot until all are popped. Transfer the popcorn to a large mixing bowl.
  2. Step 2: Prepare the Caramel - In a medium saucepan, melt 4 ounces of butter over medium heat. Once melted, stir in 1 cup of brown sugar, 1/4 cup of corn syrup, and 1/8 teaspoon of salt. Bring the mixture to a boil, stirring constantly for about 4–5 minutes until it reaches a rich caramel color.
  3. Step 3: Add Vanilla and Baking Soda - Remove the saucepan from heat and carefully stir in 1 teaspoon of vanilla extract and 1 teaspoon of baking soda. The mixture will bubble up, so be cautious. This step is crucial as it adds flavor and gives the caramel its light texture.
  4. Step 4: Combine with Popcorn and Peanuts - Pour the caramel sauce over the popped popcorn and shelled peanuts in the large mixing bowl. Use a wooden spoon to gently fold the popcorn and peanuts into the caramel until everything is evenly coated. Be gentle to avoid breaking the popcorn.
  5. Step 5: Bake for Crunch - Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn and peanuts evenly onto a baking sheet lined with parchment paper. Bake for 1 hour, stirring every 15 minutes to ensure even coating and crunchiness.
  6. Step 6: Cool and Enjoy! - Once baked, remove the popcorn from the oven and allow it to cool completely on the baking sheet. Once cooled, break it apart and store it in an airtight container, or enjoy immediately for the best crunch!

Notes

  • Ensure that your popcorn is completely popped with no unpopped kernels, which can be a choking hazard.
  • Feel free to adjust the sweetness by adding more or less brown sugar based on your preference.
  • For a nut-free version, simply omit the peanuts or substitute with your favorite seeds.
  • This caramel popcorn can get sticky, so store it in an airtight container to maintain its crunch.