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.




  • 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).

  • 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.


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

Nutrition Facts

126 calories; 8 g total fat; 9 mg cholesterol; 255 mg sodium. 11 g carbohydrates; 3 g protein;