Sweet and Salty Popcorn Mix
- Level: Easy
- Yield: 10 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 306
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 21
- Protein
- 6
- Cholesterol
- 13
- Sodium
- 178
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
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
Directions
- 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.
- 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).
- 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.