Caramel Corn with Peanuts

Preparation info
  • Makes about

    6 to 7 cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Good crunchy peanuts and corn, a crisp molasses-flavored glaze, and you have a version of one of America’s favorite nibbles. Homemade, it’s never stale, and has as many peanuts as your heart desires.


  • 2 quarts (8 cups) freshly popped corn
  • ½ cup raw,


  1. Preheat the oven to 250 degrees.
  2. Spread the popcorn in a large, well-buttered roasting pan. Sprinkle the peanuts on top and set the pan aside.
  3. In a heavy saucepan, combine the sugar, butter, corn syrup, molasses, and salt. Stir over moderate