Homemade Caramel Corn

tailgate time

Large bowl of caramel corn with a bottle of chardonnay and three glasses.



  • 1 cup popcorn kernels
  • 1 (16-oz) container salted peanuts
  • 2 cups pecan halves
  • 2 cups walnut halves
  • 1 cup butter
  • 2 cups packed brown sugar
  • ½ cup light corn syrup
  • 1 tsp salt
  • 1 tsp baking soda


  1. Preheat oven to 250°F. Pop popcorn according to package directions; divide popped corn between 2 large disposable roasting pans. Add peanuts, pecans, and walnuts to each pan; set aside.
  2. Melt butter in a medium saucepan over medium-high heat. Add brown sugar, corn syrup, and salt; bring to a boil, and cook 5 minutes. Remove from heat, and stir in baking soda. Mixture will bubble up.
  3. Pour syrup mixture over both pans of popcorn, stirring to coat; bake 1 hour, stirring every 15 minutes, with pans staggered on 2 oven shelves.
  4. Spoon mixture onto parchment paper, separating large clumps; let stand until cool. Store popcorn in airtight containers up to 2 weeks.

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