By Kelly Bogard

“Take me out to the ballgame…” Baseball runs a close second to my love of college football. And the food for both are some of my favorites. “Buy me some peanuts and Cracker Jacks…” Are you starting to make the connection yet?

The fluffiness of the popped corn and the saltiness of the peanuts topped with a sweet vanilla caramel are iconic for this spring sport. I couldn’t resist when the opportunity came to share this one with you.

For Caramel Corn Crunch, you will need…caramel corn crunch
12 c. plain popped corn
2 c. Spanish peanuts
1 c. light brown sugar
½ c. butter, salted
½ c. light corn syrup
1 tsp. vanilla

Living in Texas, we’re lucky to grow some of the main ingredients of one of my favorite baseball treats. Corn and peanuts are both hot commodities in Texas. And we can celebrate them with America’s favorite past time.

Start by preheating your oven to 250 degrees. In a small saucepan, mix together sugar and butter. Heat over medium-low heat.
caramel corn crunch

Start stirring as the butter melts and sugar starts to dissolve. Add syrup and vanilla.
caramel corn crunch

Simmer while stirring for two minutes. Be careful not to burn yourself. You are working with melted sugar and that can be dangerous.
caramel corn crunch

Stir in the peanuts and make sure to get them well coated.
caramel corn crunch

Pour the hot caramel mixture over the popped corn and toss until all of the corn and peanuts are mixed well.
caramel corn crunch

Spread the popcorn mixture onto two parchment-lined baking sheets and bake for 12 minutes.
caramel corn crunch

Remove from oven and let cool to room temperature. Once cool, break apart and serve or store in an airtight container.
caramel corn crunch

The weather is perfect for catching a game right now. Anything from little league to the majors. So grab some snacks and let’s go. From all of us at Texas Table Top, enjoy!

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Recipe: Caramel Corn Crunch

Summary: Sticky, crispy and sweet snack for a day at the park

Ingredients

caramel corn crunch

  • 12 c. plain popped corn
  • 2 c. Spanish peanuts
  • 1 c. light brown sugar
  • ½ c. butter, salted
  • ½ c. light corn syrup
  • 1 tsp. vanilla

Instructions

  • Preheat oven to 250 degrees.
  • Mix sugar and butter in a small saucepan.
  • Stir continuously until butter is melted and sugar starts to dissolve.
  • Add syrup and simmer over medium-low heat while stirring for two minutes. Be careful not to burn.
  • Mix in vanilla.
  • Add in peanuts and coat well.
  • Remove from heat.
  • Pour the caramel over the popped corn and toss until all of the corn and peanuts are coated and combined.
  • Spread the popcorn mixture onto two parchment-lined baking sheets.
  • Bake for 12 minutes.
  • Remove from oven and let cool to room temperature.
  • Break apart and serve or store in an airtight container.

Cooking time (duration): 0 hour(s), 20 minutes

Number of servings (yield): 12

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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