Baseball Season Popcorn Mix (Print Version)

A crunchy mix of popcorn, roasted peanuts, and rich caramel for a delicious sweet and salty treat.

# Ingredients List:

→ Popcorn

01 - 10 cups freshly popped popcorn (about 1/2 cup unpopped kernels)

→ Nuts

02 - 1 cup roasted, salted peanuts

→ Caramel

03 - 1 cup light brown sugar, packed
04 - 1/4 cup unsalted butter
05 - 1/4 cup light corn syrup
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon baking soda
08 - 1/2 teaspoon pure vanilla extract

# Directions:

01 - Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper.
02 - Place the popped popcorn and roasted peanuts in a large mixing bowl. Toss to combine thoroughly.
03 - In a medium saucepan, combine brown sugar, butter, corn syrup, and salt. Cook over medium heat, stirring frequently, until the mixture reaches a gentle boil.
04 - Allow the caramel to boil for 4-5 minutes without stirring. Remove from heat and immediately stir in baking soda and vanilla extract. The mixture will foam noticeably.
05 - Quickly pour the hot caramel over the popcorn and peanuts. Using two spatulas or wooden spoons, toss until the mixture is evenly coated.
06 - Spread the mixture evenly onto the prepared baking sheet in a single layer.
07 - Bake for 45 minutes, stirring every 15 minutes to ensure even coating and prevent burning.
08 - Remove from the oven and let cool completely. Break into clusters before serving.

# Expert Tips:

01 -
  • It tastes way more impressive and homemade than anything you could grab at the store, but it's actually foolproof once you understand the one trick with the baking soda.
  • This stuff stays crunchy for days in an airtight container, which means you can make it ahead and feel like a prepared host instead of scrambling an hour before people arrive.
02 -
  • The baking soda foam is not a mistake—it's how you get that crispy, lightweight texture instead of a dense, chewy mass, so embrace the drama when it happens.
  • Stir that baking sheet every 15 minutes without fail, especially in the corners, because even a little neglect means some pieces turn too dark while others stay pale and chewy.
03 -
  • Use a candy thermometer if you're nervous about the caramel—you're aiming for soft-ball stage around 240°F for the perfect texture that's not too hard and not too chewy.
  • If your caramel seizes or looks grainy, don't panic; just add a splash of cream or milk and stir gently over low heat, and it'll usually come back together.
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