Homemade caramel corn is delicious — with a salty/sweet sensation in every bite. It makes great hostess gifts and a fun Halloween treat. One of my go-to desserts when I have guests this time of year is a caramel corn sundae. I take vanilla ice cream, top it with caramel sauce (store bought or homemade), and this homemade caramel corn. So easy and appeals to all ages.
- 1 cup roasted and salted peanuts
- 4 cups plain popcorn
- 1 1/2 cups of sugar
- 1 Tbs light corn syrup
- 2 tsp vanilla
- 2 tsp kosher salt
- 1 tsp fleur de sel
- Preheat oven to 350′.
- Spread peanuts on a cookie sheet and roast for about 7 minutes or until they become fragrant.
- Pour them into a large bowl and add the popcorn to the bowl and set it aside.
- Place sugar and 1/4 cup water in a medium saute pan and mix until the sugar is all moistened. Cook over medium heat until the sugar dissolves – from this point on do not stir the caramel — instead swirl the pan.
- Have a wet brush ready to brush down any grains of sugar that are on the side of the pan. If any stray sugar drops into the hot mixture, it may cause it to solidify.
- Continue to cook for 7-10 minutes until it becomes golden brown, (don’t worry if it looks like mixture is crystallizing) swirl the pan constantly.
- When golden brown, take off the heat quickly and add the corn syrup and the vanilla (it will bubble up) swirl to combine.
- Add the nuts and the popcorn and using 2 large spoons and coat completely.
- Add the kosher salt.
- Pour the mixture and any extra caramel on a cookie sheet lined with parchment. Spread out mixture in one layer pulling it apart with two forks.
- Sprinkle with the fleur de sel salt and cool.
- When cooled break into large clusters. Store in air tight container.