Sweet and Salty Popcorn Mix

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  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 10 cups
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Cooking spray

5 cups popcorn

5 cups assorted Japanese rice crackers (not fish flavor)

1 1/2 cups cocktail peanuts

1/2 cup sesame seeds

1 1/2 cups wasabi peas

1 cup packed dark brown sugar

1/2 cup dark or light corn syrup

1 stick unsalted butter

1 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon baking soda


  1. Preheat the oven to 225 degrees F. Coat 2 baking sheets with cooking spray. Toss the popcorn, rice crackers, peanuts, sesame seeds and wasabi peas in a large bowl.
  2. Combine the brown sugar, corn syrup, butter and salt in a heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring constantly, then cook, stirring, until thick, about 1 more minute. Remove from the heat. Carefully stir in the vanilla and baking soda (the caramel will bubble).
  3. Pour the hot caramel over the popcorn mixture and stir with a metal spoon. (Don't worry if the caramel is too thick to coat the mix; it will melt in the oven.) Spread on the prepared baking sheets; bake, stirring every 15 minutes, until evenly coated, 45 minutes to 1 hour. Let cool completely. Break into pieces and store in an airtight container for up to 2 weeks.
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