Food and Nutrition


| Share

Peanut and Caramel Popcorn

This healthy recipe comes from NDSU Extension Service.


  • 10 c. popped popcorn, unpopped kernels removed
  • 3/4 c. dry roasted unsalted peanuts
  • 1 c. sugar
  • 1/3 c. margarine or butter
  • 1/4 c. light corn syrup
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. baking soda
  • 2 c. seedless raisins


In large bowl, mix popcorn and peanuts; set aside. In heavy bottomed 2-quart saucepan, over high heat, stir sugar, margarine or butter and corn syrup until melted. Cook, without stirring, until mixture reaches 300 degrees (hard-crack stage), about 5 minutes. Stir in vanilla and baking soda. Quickly pour over popcorn mixture, tossing until well coated. Spread on baking sheet. Bake at 250 degrees for 45 minutes, stirring twice. Remove from oven; stir in raisins. Cool on baking sheet. Break into pieces; store in airtight container for up to 2 weeks.

Makes 3 quarts.

Per 1/2 cup Serving: 137 calories and 5 grams(g) of fat.

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.