Best Caramel Corn with Mixed Nuts (aka Cracker Jack Caramel Corn)


When I get several requests for a recipe, I know it’s a hit. Like this crunchy, sweet, yet a bit salty, caramel corn with mixed nuts. I’m making more batches today to give away as edible  gifts for New Year’s.  And talking about New Year’s, I hope you have a healthy, peace filled, family and friend filled 2019!

Best Caramel Corn with Mixed Nuts

To avoid sticking, use vegetable spray to coat inside of large bowl, cookie sheets and spoons.


16 -18 cups of popped corn

3 cups salted mixed nuts

Tip from Rita’s kitchen:

After popping corn, place in colander or bowl and scoop up popcorn gently with hands. Any unpopped corn will lie in bottom of bowl.


2 sticks unsalted butter

2 cups packed brown sugar, light or dark

1/2 cup light corn syrup

1/4 teaspoon salt

1 tablespoon vanilla

1/2 teaspoon baking soda


Preheat oven to 200-225 degrees.

Put popcorn and nuts in bowl. Set aside.

Over medium heat in a large pan, bring to a boil everything but the soda. Boil 5 minutes.

Add baking soda and stir. Mixture will foam up. Immediately pour over popcorn mixture, stirring well to coat.

Pour in a single layer onto sprayed cookie sheets. Bake 1 hour, stirring every 15 minutes to distribute coating. Let cool for coating to harden.

Store at room temperature in covered containers. Makes about 20 cups.

To make Cracker Jack Caramel Corn:

Just sub in all peanuts for the mixed nuts.


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