I have been meaning to make this Caramel Corn mix for sometime now.  I originally saw the recipe in the “Taste of The South” magazine.  We all know, those Southern Girls sure can cook! 
I have never made Caramel Corn before, but found the process to be very much like making hard candy.  The big difference is that much of the process to get to the “crack” stage is done in the oven.  I really enjoyed making this recipe and will try it again. 
Interestingly, today’s newspaper has an article written about popcorn.  The article states that Pop Corn is America’s original snack food!   Author and historian Betty Fussel writes, “Popcorn is a truly indigenous fast finger-food that links all ages, places, races, classes and kinds in the continuing circus of American life.”  She also states, “Popcorn is the oldest known corn in the world.”

Spiced Caramel Corn and Nut Mix

Makes approximately 16 cups

12 cups air popped white kernel popcorn
2 cups toasted pecan halves
2 cups toasted raw peanuts
2 cups firmly packed light brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/2 cup plus 3 Tablespoons unsalted butter
2 Tables Vanilla extract
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice


Preheat oven to 250 Degrees F.  Coat a large pan with nonstick cooking spray.  Combine popcorn, pecans and peanuts in prepared pan.  Set aside

In a medium saucepan, combine brown sugar, corn syrups, butter and vanilla.  Bring to a boil over medium heat.  Cook for 5 minutes, stirring only once.  Remove mixture from heat.  Add baking soda, salt, cinnamon, and pumpkin pie spice, stirring to combine.  Pour caramel mixture over popcorn mixture, stirring to coat.

Bake for 15 minutes, remove from oven and stir mixture,   The caramel will be thick and be at the bottom of the pan, so make sure you bring the caramel to the top of the popcorn to coat it fully.  Repeat this every 15 minutes, until you have had the mixture in the oven for 1 hour.  Remove from oven, stir once more to break up any large clusters.  Let cool for 20 minutes.  Break into pieces.  Store in an airtight container for up to 1 week.



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I am a lover of great food, gardening, quilting and all things that make my house a home.
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9 Responses to Best Ever Spice Caramel Corn and Nut Mix

  1. This looks awesome… I love caramel corn and should try to make some.

  2. Id Student says:

    This comment has been removed by the author.

  3. Id Student says:

    Hey There!
    Just stopping in the check your site out. Looks like you have lots of yummy eats. The caramel corn looks awesome and I will have to give it a try!
    -angie porow

  4. Yummy!! I love foodie blogs! I love to try new recipes!

    I’ve nominated you for a Liebster Award (I apologize if you’ve already been nominated before) over at my blog! http://thenotsosimplelifeinnova.blogspot.com/2012/11/liebster-blog.html

  5. Jenn says:

    This looks great… and you make it sound easy! Thanks for sharing.

  6. Shannon says:

    Oh My! it looks so good! Wish I had some now!

  7. P. says:

    OMG, that sounds good! I make caramel corn at Christmastime every year for gifts. This looks like a wonderful variation with the nuts and spices.

  8. Melissa says:

    This sounds so wonderful, great post! ~ Melissa

  9. city says:

    thanks for sharing.

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