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A recipe for Cheddar and Caramel Popcorn Mix.

Cheddar and Caramel Popcorn Mix

Teri & Jenny
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Servings 36


caramel corn

  • 5 ½ quarts popped popcorn
  • 1 cup lightly salted peanuts
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups light brown sugar
  • ½ cup light corn syrup
  • 1 teaspoon salt
  • 1 tablespoon heavy cream
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract

cheddar popcorn

  • 4 quarts store bought cheddar popcorn


  • Preheat oven to 250°F.
  • Pour popcorn and peanuts into a very large bowl (or two large mixing bowls and set aside.
  • Melt butter in a (medium) saucepan over medium-high heat.
  • Stir in the sugar, corn syrup and salt until fully incorporated.
  • Bring mixture to a boil, frequently stirring.
  • Once mixture has come to a boil stop stirring and continue to boil for about 5 minutes.
  • Remove saucepan from heat and carefully stir in baking soda (the mixture will vigorously boil).
  • Stir in the cream and vanilla and pour the caramel sauce over the popcorn. Fold together until mostly combined.
  • Evenly spread the caramel popcorn onto two parchment lined baking sheets, in a single layer.
  • Bake for about an hour, removing the mixture from the oven every 15 minutes to stir.
  • Allow caramel corn to cool completely before breaking up into pieces.
  • Toss together with cheddar popcorn until fully combined. Serve.


  • *Makes 9 quarts Popcorn 
  • *1 serving = 1 cup
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