Miss Brown's Peanut-Pistachio Caramel Corn

Difficulty: Easy
Servings: 18 to 20 servings (approximately 20 cups)
Total Time: 1 hour 45 minutes (including cooling time)
Active Time: 35 minutes
Nutritional Information per Serving (1 of 20):
- Calories: 265
- Total Fat: 16 g
- Saturated Fat: 6 g
- Carbohydrates: 28 g
- Dietary Fiber: 2 g
- Sugar: 22 g
- Protein: 4 g
- Cholesterol: 18 mg
- Sodium: 125 mg

Transport yourself back to childhood with this elevated version of that beloved caramel corn from a cardboard boxthe one that sometimes came with a surprise toy tucked inside. This rendition celebrates Gullah and Low Country culinary traditions by blending roasted nuts with benne seeds (sesame seeds), creating a sophisticated treat that's both nostalgic and deeply rooted in heritage. Sweet, buttery, and irresistibly crunchy, this caramel corn is perfect for sharing at gatherings or enjoying as a special snack.

Ingredients

Nonstick cooking spray, to grease the baking sheets
15 cups of popped popcorn (use 1/2 to 2/3 cup unpopped kernels; see Cook's Note)
1 cup salted red-skinned peanuts
1 cup shelled pistachios
2 tablespoons sesame seeds
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups packed light brown sugar
6 tablespoons light corn syrup
1 tablespoon creamy peanut butter
1 1/4 teaspoons fine sea salt
1 teaspoon vanilla extract
3/4 teaspoon baking soda

Instructions

Heat your oven to 200F. Lightly grease two large rimmed baking sheets with butter or nonstick spray. In a very large bowl or roasting pan, mix together the popcorn, peanuts, pistachios, and sesame seeds.
In a medium saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup, peanut butter, and salt. Stir constantly and bring to a boil. Continue cooking until the mixture is fully combined and smooth, with no visible melted butter around the edges, about 1 to 2 minutes. Remove from heat and stir in the vanilla and baking sodathe mixture will foam up.
Evenly pour the caramel mixture over the popcorn and nuts and toss thoroughly to coat. Spread the coated popcorn evenly across the two prepared baking pans. Bake for 1 hour, stirring every 15 minutes and rotating the pans for even cooking. Once done, allow to cool in the pans for roughly 20 minutes before breaking apart into pieces to serve.

Cook's Note: Be sure to discard any unpopped kernels before drizzling the caramel over the popcorn.