celebrating 130 years 1884-2014

Caramel Popcorn and Peanuts

By Chelsea Sugar
Caramel Popcorn and Peanuts
40 servings
  • 7 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 12 mins
  • Serves

    1 packet of microwave popcorn
    1 cup lightly salted and roasted shelled peanuts
    250g butter
    1 1/2 cups Chelsea White Sugar
    1/2 cup Chelsea Golden Syrup


    Line a 20 x 30cm sponge roll tin with foil and lightly oil.
    Microwave the packet of popcorn following the packet instructions. You will need approximately four to six cups of popped popcorn.
    Spread the popcorn in the prepared tray and sprinkle the salted peanuts over.
    Combine butter, Chelsea White Sugar and Chelsea Golden Syrup in a medium saucepan. Stir over a gentle heat until butter melts and sugar dissolves.
    Bring to the boil and boil uncovered for about six minutes until the hard crackle stage (about 150°C if measured with a sugar thermometer).The colour should be a dark golden brown.
    Pour the caramel over the popcorn and let it cool and set before cutting or breaking into chunky pieces. Store in an airtight container to keep it crisp.

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Average Rating
(7 reviews)

So good, I didn't have peanuts so added macadamia's :)

This turned out really well. I visually looked for the caramel to turn dark golden brown, as I don't have a thermometer. I laid the popcorn in a roasting pan on top of baking paper, poured the caramel over, then gently stirred through. Yum!

It was great and I enjoyed eating and making it

Great, sugar at 150 degrees made nice and crunchy caramel popcorn. We didn’t use peanuts but did add some salt right at the end when breaking it up!

Approximately how many cups of popcorn does this recipe make?
CHELSEA ; hi there, we think this recipe will make approximately 8 cups.

Love this

Great recipe, makes me seem like a better cook than I really am....

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