Sweet and Salty Popcorn Snack Mix
This Sweet and Salty Popcorn Snack Mix is SO EASY! A perfect blend of caramel-coated popcorn, pretzels, peanuts, and chocolate candies for an irresistible snack.
Equipment
- Large Pot
- Large Mixing Bowl
- Baking Sheet
- Whisk
- Parchment Paper
Ingredients
- 1 cup unsalted butter
- 1/3 cup light corn syrup
- 1 cup brown sugar packed
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 7 cups popped popcorn
- 1 cup pretzels mini twists work best
- 1 cup roasted and salted peanuts
- 1 cup Reese's Pieces
- 1 cup Reese's Peanut Butter Cup Minis
Instructions
- Start by popping your popcorn. Use an air popper or stovetop method, then transfer popcorn to a large mixing bowl.
- In a medium saucepan, melt 1 cup unsalted butter over medium heat. Stir in 1/3 cup light corn syrup and 1 cup packed brown sugar. Boil gently for 4-5 minutes without stirring.
- Remove from heat and whisk in 1 teaspoon salt, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda carefully as mixture bubbles.
- Pour warm caramel sauce over popped popcorn and fold gently with a spatula to coat evenly.
- Fold in 1 cup mini pretzels, 1 cup roasted and salted peanuts, 1 cup Reese's Pieces, and 1 cup Reese's Peanut Butter Cup Minis until well combined.
- Preheat oven to 250°F (120°C). Spread mix evenly on parchment-lined baking sheet and bake for 30 minutes, stirring every 10 minutes.
- Remove from oven and let cool completely before breaking into pieces. Enjoy!
Notes
- Store the mix in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
- For a dairy-free version, substitute butter with coconut oil or ghee and use maple syrup instead of corn syrup.
- Ensure to fold the popcorn mixture gently to evenly coat all kernels and avoid clumping.
- Use air-popped popcorn to reduce added fats and preservatives.
- Reheat in a low oven on a baking sheet to regain crispness if the mix softens.