This is caramel corn all grown up -- studded with salted peanuts, flecked with rosemary and kissed with cayenne. Make a double batch to pack as gifts, or set a bowl on the coffee table as a way-fun alternative to Chex Mix.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
1 hr 50 mins
Servings:
26
Yield:
13 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275°. Coat a rimmed roasting pan with cooking spray; set aside. Place popcorn and peanuts in a large bowl; set aside. In a heavy 2-quart saucepan, cook and stir butter, brown sugar and corn syrup over medium heat until butter is melted. Stir in orange juice. Bring to boiling. Boil at a moderate steady rate for 2 minutes (do not stir). Remove from heat. Stir in rosemary, vanilla, baking soda and cayenne pepper (mixture will foam up).

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  • Pour butter mixture over popcorn mixture. Stir to coat well. Spread in prepared pan. Bake for 30 minutes, stirring twice. Transfer to a large sheet of heavy foil; spread evenly. Sprinkle with salt. Cool. Store in an airtight container for up to 1 week.

Tips

If you do use salted popcorn, reduce the amount of salt sprinkled over the caramel corn.

Nutrition Facts

126 calories; fat 8g; cholesterol 9mg; saturated fat 3g; carbohydrates 11g; mono fat 3g; poly fat 0g; trans fatty acid 0g; insoluble fiber 1g; sugars 7g; protein 3g; vitamin a 128.4IU; vitamin c 0.6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0.1mg; vitamin b6 0mg; folate 1.8mcg; vitamin b12 0mcg; sodium 255mg; potassium 84mg; calcium 12mg; iron 0.4mg.
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