Ingredients for Caramel Peanut Popcorn
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How to Make Caramel Peanut Popcorn
- Lightly oil a 26cm x 32cm swiss roll pan or baking sheet.
- Pop 1/2 cup of popcorn kernels, either in a pot with 2 tablespoons of oil or in a popcorn popper, until popping slows significantly.
- Discard any unpopped kernels.
- Transfer the popped popcorn to the prepared swiss roll pan.
- Evenly sprinkle 1 cup of roasted, salted peanuts over the popcorn.
- In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter, 1 cup granulated sugar, and 1/4 cup honey. Stir over medium-low heat until the sugar dissolves completely.
- Increase the heat to medium and bring to a boil. Boil uncovered for 4-5 minutes, or until the syrup reaches a rich golden brown color (240-250°F on a candy thermometer). Watch carefully to prevent burning.
- Immediately pour the hot caramel sauce evenly over the popcorn and peanuts, ensuring all pieces are coated.
- Let stand for at least 15 minutes, or until the caramel is completely set and cooled.
- Break the brittle into irregular pieces for serving.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
1570g
Fat
687g
Carbs
139g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific 5 Ingredients Or Less Desserts Lunch Snacks Fruit Australian Easy Beginner Cook Potluck Finger Food Holiday Event Kid Friendly Picnic Vegetarian Candy Easter Nuts Dietary Gifts Christmas Halloween To Go Number Of Servings Presentation
