Description
A sweet and salty treat combining crunchy popcorn, chewy caramel, honey, and peanuts, finished with a sprinkle of flaky sea salt.
Ingredients
- 1/3 cup thick store-bought or homemade caramel sauce
- 1/3 cup honey
- 1/2 tsp. kosher salt
- 8 cups popped plain popcorn (from about 1/4 c. unpopped)
- 3/4 cup unsalted roasted peanuts
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 250°.
- In a small bowl, mix caramel sauce, honey, and kosher salt until combined.
- In a large bowl, drizzle half of caramel mixture over popcorn. Gently toss with a rubber spatula until coated.
- Add peanuts and remaining caramel mixture and toss again until coated.
- Spread popcorn on a parchment-lined baking sheet.
- Bake popcorn, stirring once halfway through, until golden and sauce is tacky and mostly dry, 55 minutes to 1 hour.
- Let cool.
- Break apart any large clumps; season with sea salt.
Notes
- For homemade caramel sauce, ensure it’s thick enough to coat the popcorn without being too runny.
- Stirring halfway through baking ensures even toasting and prevents burning.
- Allow the caramel corn to cool completely for the best texture.