15-Minute Sweet and Salty Popcorn Mix
A crunchy, sweet, and salty popcorn mix made with popcorn, Chex cereal, pretzels, nuts, and potato chips, all coated in a light caramel glaze. High in protein and fiber, this easy-to-make snack is perfect for parties, movie nights, or everyday snacking.
Equipment
- 1 large mixing bowl
- 1 Medium saucepan
- 1 Large Baking Sheet
- 1 Silicone Baking Mat or Parchment Paper
- Measuring cups and spoons
- Stirring spoon
Ingredients
- Popcorn Mix:
- 6 cups popped popcorn
- 2 cups Chex cereal
- 1½ cups pretzels
- 1 cup nuts pecans, almonds, or peanuts
- 1½ cups broken ruffled potato chips
Caramel Coating:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ⅓ cup corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
Instructions
- Popcorn Preparation: Start by popping your popcorn using your preferred method—air-popped, stovetop, or microwave. Make sure to remove any un-popped kernels to avoid surprises while eating. Once popped, place the fluffy popcorn into a very large mixing bowl.This will be the base of your party mix, so ensure there’s enough space for stirring later.
- Mixing the Crunchy Ingredients: Add the Chex cereal, pretzels, nuts of your choice, and broken ruffled potato chips to the bowl with the popcorn. Gently toss everything together using a large spoon or your hands to evenly distribute the ingredients. This ensures that every bite has a perfect balance of crunch, saltiness, and texture.
- Preparing the Caramel Sauce: Grab a medium-sized saucepan and place it over medium heat. Add the unsalted butter and let it melt completely, stirring occasionally. Once melted, add the packed light brown sugar and corn syrup. Stir continuously as the mixture begins to warm. Bring the mixture to a rolling boil, then reduce to a gentle simmer. Let it cook for exactly 2 minutes without stirring—this is crucial to get the caramel to the right consistency. Setting a timer is highly recommended here.
- Flavoring the Caramel: After simmering, remove the saucepan from the heat. Carefully stir in the salt and vanilla extract. The mixture may bubble and rise slightly when the vanilla hits, so be cautious to avoid splashes. The flavoring step is what gives the caramel that rich, complex taste, so stir thoroughly to combine everything evenly.
- Adding Baking Soda: Sprinkle the baking soda into the caramel mixture. Using a whisk or spoon, stir vigorously until the caramel lightens in color and becomes smooth and creamy. This step is essential—it creates a lighter, less sticky caramel that will coat your popcorn mix beautifully.
- Coating the Party Mix: Pour the warm caramel sauce evenly over the prepared popcorn mixture in the large bowl. Use a large spoon or spatula to fold and gently toss the ingredients until every piece is coated. Make sure to reach the bottom of the bowl to catch all the hidden bits of popcorn and pretzels so the coating is consistent throughout.
- Preparing for Baking: Line a large baking sheet with a silicone baking mat or parchment paper to prevent sticking. Preheat your oven to 350°F (175°C). Spread the caramel-coated popcorn mixture evenly across the prepared baking sheet. The even layer ensures that the caramel melts and sets uniformly while baking.
- Baking to Perfection: Place the baking sheet in the preheated oven. Bake for 4 minutes total, stirring the mixture carefully halfway through (after 2 minutes). This short baking time allows the caramel to melt slightly and bind with the popcorn mix without burning the chips or nuts. Watch closely to avoid over-browning.
- Cooling and Setting: Remove the baking sheet from the oven and allow the mix to cool completely at room temperature. As it cools, the caramel will harden slightly, giving the mix a satisfying crunch. Use your hands or a spatula to gently break apart any large clusters into bite-sized pieces.
- Serving and Storage: Transfer the cooled, crunchy popcorn mix into a large serving bowl. Enjoy immediately as a snack, or store in an airtight container to maintain freshness. This mix keeps well at room temperature for several days, making it perfect for prepping ahead of a party, movie night, or snack-on-the-go.
Notes
- Avoid classic thin potato chips; they burn easily during baking. Use ruffled chips for extra texture.
- Nuts can be customized: pecans, almonds, peanuts, or candied walnuts all work beautifully.
- Stir gently when coating with caramel to prevent breaking the popcorn or chips.
- Use a silicone baking mat or parchment paper to prevent sticking and make cleanup easy.
- Nutritional values are approximate and may vary depending on specific ingredients used.
