Caramel Popcorn with Peanuts and Chocolate Recipe

Name: Caramel Popcorn with Peanuts and Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unpopped kernels or 24 cups popped corn; 1 cup (2 sticks) unsalted butter, cut into chunks; 2 cups firmly packed dark brown sugar; 1/2 cup light corn syrup; 2 tablespoons unsulfured molasses; 1/2 teaspoon salt; 3/4 teaspoon baking soda; 1 1/2 teaspoons pure vanilla extract; 1 1/4 cups salted peanuts; 8 ounces good-quality milk chocolate, melted and tempered (see Notes); 8 ounces good-quality dark chocolate (60 to 72%), melted and tempered (see Notes)

Servings: persons

1 cup unpopped kernels or 24 cups popped corn
1 cup (2 sticks) unsalted butter, cut into chunks
2 cups firmly packed dark brown sugar
1/2 cup light corn syrup
2 tablespoons unsulfured molasses
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/2 teaspoons pure vanilla extract
1 1/4 cups salted peanuts
8 ounces good-quality milk chocolate, melted and tempered (see Notes)
8 ounces good-quality dark chocolate (60 to 72%), melted and tempered (see Notes)

1
If you are starting with kernels, pop them using any method you prefer and let them cool.
2
(We like a hot-air popper.)
3
Preheat the oven to 250 degrees F. Place the popcorn in a large roasting pan.
4
Line a sheet pan with parchment paper.
5
In a medium saucepan over low heat, start to melt the butter.
6
Add the brown sugar, corn syrup, and molasses, and stir gently with a heatproof spatula.
7
Continue to cook over medium heat, stirring only occasionally, until the mixture starts to boil.
8
Clip a candy thermometer to the side of the pan and bring the syrup to the soft-ball stage, approximately 240 degrees F. Remove the pan from the heat and stir in the salt, the baking soda, and vanilla.
9
Pour the caramel over the popcorn in large streams, then sprinkle with the peanuts.
10
Use your spatula to fold the popcorn until it is completely coated with caramel.
11
Place the roasting pan in the oven and bake for 15 minutes.
12
Use a spatula to lift, flip, and coat the popcorn in the warm caramel, then continue baking for another 20 minutes.
13
Cool the caramel popcorn in the pan for 5 minutes and transfer it to the lined sheet pan.
14
Cool for approximately 15 minutes and drizzle the milk chocolate and dark chocolate in crisscross patterns over the top.
15
Let the chocolate set before breaking the popcorn into serving-size pieces.
16
Store in an airtight container for up to 1 week.

1778

kcal

Calories

104

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup unpopped kernels or 24 cups popped corn, 1 cup (2 sticks) unsalted butter, cut into chunks, 2 cups firmly packed dark brown sugar, 1/2 cup light corn syrup, and more.

Yes, Caramel Popcorn with Peanuts and Chocolate falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caramel Popcorn with Peanuts and Chocolate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions