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!

Serves 4
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


  1. Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the popcorn and peanuts.
  3. 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.
  4. Turn off heat and whisk in baking soda; the mixture will foam.
  5. Pour caramel over the popcorn and toss until coated. Immediately spread coated popcorn evenly onto the baking sheet.
  6. Bake, stirring every 10 minutes for 40 minutes. Remove from oven and cool completely before storing.