Print

Crispy Caramel Corn and Peanut Clusters

crispy caramel corn and peanut clusters recipe - featured image
Print Recipe

A simple, fast, and satisfying homemade snack combining crispy caramel-coated popcorn and roasted peanuts with a perfect sweet-salty crunch.

Ingredients

Scale
  • 1/2 cup (100g) popcorn kernels, unpopped
  • 3/4 cup (110g) raw peanuts, unsalted and shelled
  • 6 tablespoons (85g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/4 cup (85g) light corn syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt, plus a pinch for finishing
  • 1 tablespoon vegetable oil (for popping popcorn)

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the popcorn kernels and cover with a lid slightly ajar. Shake the pot occasionally to prevent burning. Once popping slows to 2-3 seconds between pops (about 3-4 minutes), remove from heat and transfer popcorn to a large bowl. Remove unpopped kernels.
  2. Spread raw peanuts on a baking sheet and roast in a preheated 350°F (175°C) oven for 8-10 minutes, stirring halfway, until fragrant and lightly browned. Set aside to cool.
  3. In a heavy-bottomed saucepan, melt unsalted butter over medium heat. Stir in brown sugar, light corn syrup, and salt. Bring to a gentle boil while stirring continuously. Once boiling, stop stirring and let cook undisturbed for about 4-5 minutes until the mixture reaches a golden amber color.
  4. Remove from heat and quickly stir in baking soda and vanilla extract. The mixture will bubble up and lighten in texture.
  5. Immediately pour the caramel over the popcorn and roasted peanuts in the large bowl. Use a wooden spoon or heatproof spatula to gently fold and toss, coating everything evenly.
  6. Transfer the coated mixture onto a prepared rimmed baking sheet lined with parchment paper or a silicone baking mat. Spread evenly but not too thin. Let cool completely at room temperature until caramel hardens and clusters form (about 30-45 minutes). Break into bite-sized clusters.
  7. Serve immediately or store in an airtight container at room temperature for up to a week. For longer storage, refrigerate and bring back to room temperature before serving.

Notes

Use fresh popcorn kernels for best texture; avoid microwave popcorn. Watch caramel color carefully to avoid burning. Baking soda aerates caramel for lighter texture. Work quickly when coating popcorn as caramel hardens fast. Store in airtight container to maintain crispness. Reheat gently if caramel hardens too much.

Nutrition

Keywords: caramel corn, peanut clusters, homemade snack, caramel popcorn, easy snack recipe, crunchy snack, sweet and salty

Find it online: https://novanosh.com/crispy-caramel-corn-and-peanut-clusters-recipe-easy-homemade-snack-idea/