Honey roasted peanut caramel corn

By Mary Berg
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Honey roasted peanut caramel corn

Move over butter, popcorn's got a new flavour mix in the kitchen. One of Mary Berg's "popcorn three ways" recipes.



  • 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


  1. Preheat your oven to 250 degrees Fahrenheit and line two rimmed baking sheets with aluminum foil, dull side up, and grease with non-stick cooking spray.
  2. Pour all of the popcorn into your largest mixing bowl and set aside.
  3. 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 four to five 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.
  4. Divide the caramel corn between the two baking sheets and spread into an even layer. Bake for one hour in the preheated oven, stirring every 15 minutes and rotating the pan halfway through.
  5. Allow the caramel corn to cool completely then break it up and serve!


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