Salted Honey Peanut Caramel Corn Recipe

I absolutely love how this Salted Honey Peanut Caramel Corn Recipe balances sweet, salty, and nutty flavors all in one bite. It’s that perfect treat for movie nights, weekend snacking, or even gifting during the holidays. The honey adds a warm, natural sweetness that feels special, while the flaky sea salt really makes everything pop. Honestly, once you try it, you might find yourself making this more often than you think!

When I first tried this recipe, I was amazed at how simple it was to make yet how decadent the result tastes. You’ll find that the combination of crispy popcorn, crunchy peanuts, and luscious caramel honey coating creates a texture and flavor explosion that’s downright addictive. Plus, it holds up well, so you can prepare it in advance for parties or just to satisfy your sweet tooth over several days.

Ingredients You’ll Need

The magic here lies in combining sweet caramel sauce with honey and a dash of kosher salt, which then hugs crisp popcorn and roasted peanuts for that irresistible crunch. Opt for high-quality caramel sauce if you can, or homemade if you’re feeling adventurous — either way, it works beautifully.

• Caramel Sauce: A thick, rich caramel sauce is best; it clings nicely and deepens flavor.
• Honey: Adds natural sweetness and a lovely sticky texture that caramel alone can’t achieve.
• Kosher Salt: Use kosher salt for even seasoning—its texture blends well with your mix.
• Popped Plain Popcorn: Freshly popped and unsalted popcorn is your blank canvas here.
• Unsalted Roasted Peanuts: Roasted for crunch but unsalted so you control the salt balance perfectly.
• Flaky Sea Salt: Sprinkled at the end for bursts of saltiness and a beautiful finish.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I encourage you to make the Salted Honey Peanut Caramel Corn Recipe your own! Maybe you like a little more salt, or perhaps you want to toss in some extra nuts or seeds for crunch. I’ve even swapped peanuts out for pecans or almonds depending on what I have on hand, and it’s just as tasty.

• Add Spices: I love adding a dash of cinnamon or cayenne for warmth and a slight kick — it’s an unexpected twist that friends rave about.
• Swap Nuts: Try cashews or mixed nuts if peanuts aren’t your thing; just make sure to keep them unsalted to balance the salt.
• Use Homemade Caramel: I discovered homemade caramel adds a deeper flavor but store-bought helps save time — totally your call!
• Make It Vegan: Swap honey for maple syrup and use a vegan caramel sauce to keep all those flavors with a plant-based twist.

How to Make Salted Honey Peanut Caramel Corn Recipe

Step 1: Mix Your Sweet & Salty Caramel Sauce

First, preheat your oven to 250°F. Grab a small bowl and whisk together the caramel sauce, honey, and kosher salt until smooth and well combined. This combo is the heart of our treat, so getting it well mixed makes sure every bite has that luscious flavor.

Step 2: Coat the Popcorn and Peanuts

Place freshly popped popcorn in a large bowl. Pour half the caramel honey mixture over it and gently fold it in with a rubber spatula to avoid crushing the popcorn. Then toss in the peanuts and drizzle the remaining caramel mixture, giving everything another gentle mix. This layering helps every kernel get deliciously coated.

Step 3: Bake to Perfection

Spread your coated popcorn evenly on a parchment-lined baking sheet. Bake for 55 minutes to 1 hour, stirring once halfway through to keep the coating even and prevent burning. The goal is golden popcorn covered in a tacky, mostly dry sauce. Let it cool completely to set before breaking apart any big clumps.

Step 4: Finish with a Flurry of Flaky Sea Salt

Once cooled, sprinkle flaky sea salt over the popcorn and give it one last gentle toss. I always find this finishing touch elevates the flavor — it adds exactly the right crunch and salty burst that pairs beautifully with the sweetness.

How to Serve Salted Honey Peanut Caramel Corn Recipe

Garnishes

I usually keep it simple with flaky sea salt, which brings out all those layers of flavor perfectly. But sometimes, I sprinkle some crushed toasted coconut or a pinch of cinnamon for a playful twist that guests love. It’s those little finishing touches that make this snack feel gourmet.

Side Dishes

This salted honey peanut caramel corn pairs wonderfully with light drinks like iced tea or sparkling lemonade. When serving at parties, I like to offer fresh fruit bowls or simple cheese platters alongside to balance the sweetness — your guests will thank you!

Creative Ways to Present

For gifting or special occasions, I’ve wrapped the popcorn in mason jars tied with twine and a handwritten note. It looks adorable and feels personal. You can even separate into small cellophane bags and add a sprinkle of edible gold dust for a festive vibe that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I store leftover Salted Honey Peanut Caramel Corn in an airtight container at room temperature, and it usually stays fresh for about a week. I learned that keeping it sealed well is key to preserving that crisp texture and preventing any moisture from softening the popcorn.

Freezing

Freezing isn’t my go-to with this recipe because the caramel can change texture and the popcorn might lose crunch. But in a pinch, you can freeze it in a tightly sealed bag for up to a month—just let it thaw at room temperature before enjoying again.

Reheating

If your popcorn loses a little crispness, I pop it in a 250°F oven for 5-10 minutes to refresh that crunch. Just keep an eye on it to avoid burning the caramel; reheating really brings back that freshly baked feeling.

FAQs

Final Thoughts

This Salted Honey Peanut Caramel Corn Recipe has become a go-to treat in my kitchen for its effortless ability to impress. I love recommending it to friends because it’s approachable yet so indulgently delicious. Once you taste that perfect sweet and salty harmony layered over crunchy popcorn and peanuts, I’m confident you’ll want to make it part of your snack rotation too.

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