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.
Ingredients
- popped popcorn: 11 cups
- Spanish peanuts: 1 cup
- ¼ cups dark brown sugar: 1 piece
- unsalted butter: 10 Tbsp (cut into pieces)
- dark corn syrup: 0.25 cup
- kosher salt: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 250 degrees F (120 degrees C).
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Spread popcorn in the bottom of a large, deep roasting pan. Sprinkle peanuts over the popcorn.
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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.
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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.
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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.
