Caramel Popcorn
Makes about 16 cups
  • 6 tablespoons (84 grams) coconut or canola oil, divided
  • ⅔ cup (123 grams) Arrowhead Mills Organic Yellow or White Popcorn
  • ⅔ cup (79 grams) salted peanuts
  • 1 cup (220 grams) firmly packed light brown sugar
  • ½ cup (113 grams) unsalted butter
  • ¼ cup (85 grams) light corn syrup
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  1. In a 3-quart saucepan, heat 3 tablespoons (36 grams) oil over medium-high heat. Add 3 kernels; cover pan tightly with lid. When kernels have popped, add half of remaining kernels in an even layer. Cover pan tightly with lid, and reduce heat to low; cook until rapid popping has almost completely stopped, about 30 seconds. Transfer to a large bowl. Repeat with remaining oil and remaining kernels. (You should have a total of 16 cups [180 grams] popcorn.)
  2. Preheat oven to 200° (93°C).
  3. Divide popcorn between 2 large rimmed baking sheets. Sprinkle ⅓ cup (47 grams) peanuts on popcorn on each pan. Spread mixture to an even layer.
  4. In a large saucepan, combine brown sugar, butter, corn syrup, and salt. Cook over medium heat, stirring occasionally, until mixture begins to bubble around edges. Cook for 5 minutes. Remove from heat. Stir in baking soda. (Mixture will foam.) Pour brown sugar mixture over popcorn mixture. Gently stir to coat evenly.
  5. Bake for about 1 hour, stirring every 15 minutes. Let cool completely on pans on wire racks. Store in airtight containers.
Recipe by Southern Lady Magazine at