Popcorn — Recipes — A Small Stove

If there were such a thing as a buffet that served literally every single type of food, you would most definitely find me near the popcorn. Whether it's plain, that almost hypnotic movie theatre yellow, snazzed up with cheese, or coated in a thick layer of sweet, treacly caramel, I will, without hesitation, polish off every little kernel in sight.

While all and any flavouring will do, this here is kind of a show stopper in my books. The combination of sweet honey roasted peanuts and an almost flowery honey-infused caramel just makes this oh-so addictive snack that much more gobble-able!

Honey Roasted Peanut Caramel Corn

Makes around 10–12 cups

10~ cups popped plain popcorn (3~ bags or 1/3 cup kernels, popped)
½ cup unsalted butter
¾ cup brown sugar
½ cup honey
¾ teaspoon kosher salt
½ teaspoon baking soda
1 teaspoon vanilla extract
1 ½ cups honey roasted peanuts

Preheat your oven to 250F and line two rimmed baking sheets with aluminum foil, dull side up, and grease with non-stick cooking spray.

Pour all of the popcorn into your largest mixing bowl and set aside.

In a medium saucepan over medium heat, melt the butter. Once melted, add in the sugar, honey, and salt and bring to a boil. Turn the heat down to medium low and allow the caramel to bubble away for 4–5 minutes. Remove the caramel from the heat, stir in the baking soda and vanilla being careful of boil over, and quickly pour the caramel over the popcorn. Quickly and carefully mix everything together until the popcorn is nicely coated with the caramel, scatter in the peanuts, and continue to stir until well combined and everything is evenly coated.

Divide the caramel corn between the two baking sheets and spread into an even layer. Bake for 1 hour in the preheated oven, stirring every 15 minutes and rotating the pan halfway through.

Allow the caramel corn to cool completely then break it up and serve!