There is an ongoing battle in my house about how caramel is pronounced. Do you say ‘care-a-mel’ or ‘carm-le/car-mel’? However you pronounce it, let’s agree that this is a super tasty snack. I have fond memories of ripping open a box of Cracker Jack, hunting for the prize and then of course devouring the contents of the box. My favorite part is absolutely the peanuts, there should be triple the amount that’s typically in a box.

Since it’s baseball season, I felt it necessary to make this again. Maybe you missed it the first go-round. If you love caramel corn (aka Cracker Jack… deliciousness in a box) then you have absolutely got to make this. Not in a month, not in a week… right now. Run to the store for supplies and whip this up to enjoy while you watch your favorite team…hopefully that’s the Red Sox. ;)

A homemade version of your favorite baseball snack, freshly popped popcorn and roasted peanuts coated in a quick caramel sauce.

*If you’re anything like me and seriously love the caramel coated peanuts, double or even triple the amount of peanuts listed below.

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Caramel Corn

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes


  • 3 Tbsp vegetable oil
  • 1/2 C popping corn
  • 1 C dry roasted peanuts, optional
  • 2 tsp salt
  • 1/2 C unsalted butter
  • 1 C light brown sugar
  • 1/2 C corn syrup
  • 1/2 tsp vanilla
  • 1/2 tsp baking soda


  • Preheat oven to 250°F. Prepare two large baking sheets with parchment paper, set aside.
  • In a large stockpot over medium/low heat, add vegetable oil, popping corn and salt. Cover. When popping begins, keep your pan moving. Replace the lid with a splatter screen if desired. When popping slows down, remove from heat and divide popped corn among two large bowls. Divide peanuts between the two bowls. Set aside.
  • In a double boiler over simmering water, melt butter. Add in brown sugar and corn syrup. When mixture is combined well, add vanilla and baking soda. Remove from heat.
  • Immediately pour half of the caramel mixture over one bowl of popcorn and peanuts. Toss to coat well. Transfer to a parchment lined baking sheet. Spread out well. Repeat with remaining caramel sauce and second bowl.
  • Bake at 250°F for 1 hour, tossing every 15-20 minutes. At 1 hour, remove from oven. Break apart as needed, transfer to an airtight container for storage.


An original recipe from Baked by Rachel
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Course: Snack
Cuisine: American
Keywords: Caramel, Popcorn