Like a cross between peanut brittle and kettle corn, this sweet treat is better than anything you might find in a tin. It would be equally at home at your next cookie swap or during a movie night at home. The depth of flavor you get from maple syrup is perfectly balanced with a touch of sea salt and crunchy peanuts. It will feed a crowd, but make sure it’s fully cooled, store it in an airtight container for up to two weeks. We doubt it will last that long though!
Total time: 1 hr
- 3 tablespoons sunflower oil
- 10 cups popcorn, from ⅓ cup popcorn kernels
- ⅓ cup roasted peanuts, salted
- 4 tablespoons unsalted butter
- ½ cup maple syrup
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the popcorn and peanuts.
- In a small saucepan over medium-high heat, melt together butter, maple syrup and salt. Bring to a boil and cook until mixture reaches 230°F on a thermometer, about 5 minutes.
- Turn off heat and whisk in baking soda; the mixture will foam.
- Pour caramel over the popcorn and toss until coated. Immediately spread coated popcorn evenly onto the baking sheet.
- Bake, stirring every 10 minutes for 40 minutes. Remove from oven and cool completely before storing.