Happy Monday! I have the perfect after-dinner snack for you today—and you probably have all the ingredients for it in your pantry right now. Salty sweet snacks are just the thing to chase away the Monday blues. Truth.
I’m writing this with a full-blown sugar-induced migraine so please keep that in mind if you find my ramblings even more nonsensical than usual. But don’t pity me—I did this to myself.
I had no idea how much I love caramel corn until yesterday when I made this. And then again this morning, when I ate several handfuls for breakfast dessert. It’s so good that as I gobbled it down, knowing full well I’d get sick later, I didn’t even care. Worth it!
This caramel corn is chock full of the best snacks to eat while you’re doing nothing but sitting on the couch binge-watching Scandal (from the beginning, for the third time—or is that just me?). Peanuts, pretzels, and chocolate graham snacks (I used Teddy Grahams) combine with popcorn and sweet caramel to make the most outrageous snack.
And it’s super customize-able to your own tastes. Use almonds or cashews instead of the peanuts. Use pretzel twists if that what you have. Don’t like graham crackers? Just leave them out, or add extra nuts. Go crazy! It’s easy, too. Just boiling some stuff, pouring it over popcorn, stirring, and baking. Really, the hardest part is waiting for it to cool enough that you don’t burn your tongue. (Unless you’re me, in which case the hardest part is dealing with the burn on your tongue because you can’t wait.)
I know I’ll be breaking this recipe out for football season.
Why am I thinking about fall right now? Why am I always trying to make time go faster? Oh well. Time flies when your life is full of deliciousness.
- 2 tablespoons vegetable oil
- 1/4 cup popcorn kernels
- 1/2 teaspoon salt
- 1 cup roasted peanuts
- 1 1/2 cups chocolate graham snacks
- 2 giant handfuls pretzel sticks
- 1 cup unsalted butter
- 2 cups packed dark light sugar
- 3/4 cup light corn syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
- In a large pan over medium-high heat, warm the oil. Add the corn kernels and place a lid on top, slightly ajar. Pop corn until the popping subsides. Remove from heat and transfer popcorn to a very large mixing bowl. Sprinkle with the 1/2 teaspoon of salt.
- Place 7 cups of the popcorn in a 9-x-13-inch pan, and top with peanuts, pretzels, and graham snacks.
- Place an oven rack in the center of the oven and preheat to 200 degrees.
- Combine butter, brown sugar, corn syrup, and salt in a medium (3-quart) saucepan. With burner on high heat, carefully whisk mixture together to melt the sugar. Boil the mixture for 5 minutes, stirring occasionally. Remove from the heat and add baking soda, stirring well to combine. Carefully pour the caramel over the popcorn mixture. Using a wooden spoon, stir the mixture to coat everything with the caramel. Be very careful—molten sugar burns like nothing else.
- Place the pan in the oven and bake for 45 minutes, stirring mixture every 15 minutes.
- Carefully spoon caramel corn onto sheets of wax paper to dry. Once dry, store in an airtight container for up to 1 week.