Caramel crunch


  • 3 ½ qt popcorn (½ cup kernels)
  • 1 cup salted peanuts (5 ½-oz)
  • Basic Caramel
  • 6 Tbsp unsalted butter, diced
  • ¾ tsp salt


Put popcorn and salted peanuts in a large buttered bowl; set aside. Follow recipe for Basic Caramel, reducing sugar to 1 ¾ cups (do not reduce water). Remove caramel from heat, and use a clean wooden spoon to gently stir in unsalted butter (cut into small pieces) and salt (caramel will bubble); stir until smooth. Pour caramel over popcorn, stirring to coat. Stir mixture every few minutes until cool. Store in an airtight container up to 1 week.

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