Peanut Brittle Popcorn Mix With Buttery Caramel Peanuts

Quick Recipe Version (TL;DR)

• Yield: About 8 servings (roughly 10 cups mix)
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes (plus cooling)

Quick Ingredients

• 10 cups plain popped popcorn (from about 1/2 cup kernels)
• 1 1/2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/2 cup unsalted butter (1 stick), cut into pieces
• 1 1/2 cups roasted salted peanuts
• 1 tsp fine sea salt (reduce if peanuts are very salty)
• 1/2 tsp baking soda
• 1 1/2 tsp pure vanilla extract

Do This

• 1. Heat oven to 250°F (120°C). Line 2 large rimmed baking sheets with parchment. Place 10 cups popped popcorn in a very large bowl; remove unpopped kernels.
• 2. In a heavy 3–4 quart saucepan, combine sugar, corn syrup, water, and butter. Cook over medium heat, stirring until sugar dissolves and mixture comes to a boil.
• 3. Attach a candy thermometer. Boil without stirring until 290–300°F (hard crack stage), 8–12 minutes, swirling pan occasionally for even color.
• 4. Immediately stir in peanuts and cook 1–2 minutes. Remove from heat; quickly stir in salt, baking soda, and vanilla.
• 5. Working fast, pour hot caramel-peanut mixture over popcorn and toss with 2 spatulas until everything is coated as evenly as possible.
• 6. Spread mixture onto prepared baking sheets in an even layer. Bake 45 minutes, stirring and breaking up clumps every 15 minutes.
• 7. Cool completely on pans, then break into bite-size clusters. Store airtight at room temperature.

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Why You’ll Love This Recipe

• It tastes like old-fashioned peanut brittle and caramel corn had a crunchy, buttery baby.
• Stays beautifully crisp for days thanks to baking and the hard-crack caramel.
• Perfect for gifting, movie nights, game days, or a nostalgic “fairground snack” at home.
• Surprisingly simple: one pot for the caramel, one big bowl for tossing, and the oven does the rest.

Grocery List

• Produce: None
• Dairy: Unsalted butter
• Pantry: Popcorn kernels, granulated sugar, light corn syrup, roasted peanuts, fine sea salt, baking soda, vanilla extract, nonstick spray or neutral oil (for pans)

Full Ingredients

Popcorn Base

• 10 cups plain popped popcorn (from about 1/2 cup popcorn kernels), air-popped or stovetop

Peanut Brittle Caramel Coating

• 1 1/2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/2 cup unsalted butter (1 stick), cut into 4–6 pieces
• 1 1/2 cups roasted salted peanuts (whole or roughly chopped)
• 1 tsp fine sea salt (use 1/2 tsp if peanuts are very salty)
• 1/2 tsp baking soda
• 1 1/2 tsp pure vanilla extract

Optional Flavor Twists

• 1/2 tsp ground cinnamon, stirred in with the vanilla
• 1/4 tsp cayenne pepper, for a sweet-heat finish
• Flaky sea salt, sprinkled over the hot mix right after baking

Step-by-Step Instructions

Step 1: Prep the pans and popcorn

Heat your oven to 250°F (120°C). Line two large rimmed baking sheets with parchment paper or silicone baking mats. Lightly spray with nonstick spray or wipe with a thin film of neutral oil to make cleanup easier.

Pop your popcorn using your favorite method (air-popper or stovetop both work well). Measure out 10 cups into a very large heatproof mixing bowl. Carefully pick out and discard any unpopped or half-popped kernels so nobody bites into a hard surprise later.

Step 2: Start the caramel base

In a heavy-bottomed 3–4 quart saucepan, add the granulated sugar, light corn syrup, water, and butter. Place over medium heat. Stir gently with a heatproof spatula or wooden spoon until the sugar looks evenly moistened and the butter begins to melt.

Continue cooking, stirring occasionally, until the mixture comes to a full boil and the sugar has dissolved. Once it is boiling and looks smooth, stop stirring to avoid crystallizing the sugar.

Step 3: Cook to hard-crack stage

Clip a candy thermometer to the side of the pan, making sure the tip is submerged in the syrup but not touching the bottom. Let the mixture boil steadily over medium to medium-high heat.

As it cooks, you can gently swirl the pan occasionally to help it color evenly, but do not stir. The syrup will go from pale to a deeper golden amber. Watch the temperature closely; you are aiming for 290–300°F (143–149°C), the hard-crack stage. This usually takes about 8–12 minutes from the time it starts boiling, depending on your stove and pan.

Step 4: Add peanuts, then baking soda and vanilla

When the caramel reaches about 280°F, quickly stir in the roasted peanuts. They will cool the mixture slightly and get toasty in the hot sugar. Continue cooking, stirring constantly now, until the thermometer again reads 290–300°F.

Immediately remove the pan from the heat. Working quickly, stir in the salt, baking soda, and vanilla (plus cinnamon or cayenne, if using). The mixture will bubble up and lighten slightly in color as the baking soda reacts; this creates that airy, brittle-like crunch. Stir until everything is fully combined and the peanuts are evenly coated.

Step 5: Coat the popcorn

Right away, pour the hot peanut caramel in a thin stream over the bowl of popcorn. Use two heatproof spatulas or large spoons to toss and turn the popcorn from the bottom up, doing your best to coat every piece before the caramel hardens.

Do not worry if it looks stringy or clumpy at first; the upcoming bake will help the coating even out. Just focus on getting caramel on as much popcorn as possible and distributing the peanuts throughout.

Step 6: Bake until ultra-crisp

Divide the coated popcorn-peanut mixture between your two prepared baking sheets, spreading it into fairly even layers. It is fine if there are clumps; you will break them up as it bakes.

Transfer to the oven and bake at 250°F (120°C) for about 45 minutes, stirring and breaking apart larger clumps every 15 minutes. This slow baking step dries the coating so your popcorn mix stays shatteringly crisp instead of sticky.

Step 7: Cool, break, and serve

After 45 minutes, the coating should look dry and glossy, not tacky. Remove the pans from the oven and give everything one last stir, gently separating pieces while the candy is still warm and pliable.

Let the popcorn cool completely right on the pans, about 30–45 minutes. As it cools, the candy will firm up into crunchy, peanut-studded clusters. Once fully cool, break into bite-size pieces. Enjoy immediately, or transfer to airtight containers for storage.

Pro Tips

• Use a big enough pot. The caramel bubbles up significantly when you add baking soda and peanuts. A 3–4 quart saucepan is the minimum; larger is even safer.
• Have everything measured before you start. Once the caramel hits hard-crack stage, you need to work quickly. Measure your peanuts, baking soda, vanilla, and salt ahead of time.
• Skip the guesswork: use a thermometer. Hitting 290–300°F is key for that brittle-like crunch. If you do not have a thermometer, look for a deep amber color and a very thin, crisp thread of syrup that snaps in cold water.
• Keep kids and pets away while you pour. Hot caramel can cause serious burns. Work carefully, and do not touch the syrup with your fingers until it is completely cooled.
• For extra separate pieces, lightly oil your spatulas. A thin coat of oil on your stirring tools makes it easier to toss the popcorn and break apart clumps.

Variations

• Sweet-heat peanut brittle popcorn: Add 1/4–1/2 tsp cayenne pepper or smoked paprika along with the salt and baking soda for a warm, spicy kick.
• Chocolate-drizzled version: Once the popcorn mix is completely cool, drizzle with 4–6 oz melted dark or milk chocolate and let set before breaking into clusters.
• Mixed nut brittle popcorn: Swap some or all of the peanuts for a mix of cashews, almonds, or pecans. Keep the total amount of nuts at about 1 1/2 cups.

Storage & Make-Ahead

Once completely cooled, store the peanut brittle popcorn mix in airtight containers or heavy-duty zip-top bags at room temperature. It will stay crisp for about 7–10 days if well sealed and kept away from humidity.

For gifting, pack into cellophane bags, tins, or jars right after it cools to lock in crunch. This recipe is ideal for making ahead because the texture actually improves after it has had a few hours to fully firm up. Freezing is not recommended, as condensation can make the coating sticky when thawed.

Nutrition (per serving)

Approximate values per serving (1/8 of the batch): about 520 calories, 30 g fat, 65 g carbohydrates, 4 g fiber, 45 g sugars, and 10 g protein. These numbers are estimates and will vary based on the exact brands of ingredients used and how large your servings are.