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Caramel Corn Clusters

Quick Information

30-45 mins



Makes about 12 cups

2 Tbsp. vegetable oil

1/3 cup popcorn kernels

1 stick (1/2 cup) unsalted butter

1 ½ cups packed light brown sugar

½ cup Lundberg® Sweet Dreams® Brown Rice Syrup

¾ tsp salt

½ tsp baking soda

1 cup salted peanuts

Special equipment: a candy thermometer


Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.

Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and rice syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on the thermometer, 8 to 10 minutes. Remove pot from heat.

Using wooden spoon, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, and then break into bite size pieces.

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 340

Calories from Fat 150

Total Fat 17g

Saturated Fat 6g

Trans Fat 0g

Cholesterol 20mg

Sodium 270mg

Total Carbohydrate 47g

Dietary Fiber 2g

Sugars 36g

Protein 4g