Sweet & Salty Party Mix

Snack mix is taken to a whole new level when coated with homemade caramel sauce and baked to crispy perfection.


  • 10-12 cups (2.4 L - 2.8 L) popped popcorn
  • 3 cups (750 mL) miniature pretzel twists
  • 2 cups (500 mL) dry-roasted salted peanuts
  • 2 cups (500 mL) oven-toasted rice cereal squares
  • 1 cup (250 mL) butter (2 sticks)
  • 1 cup (250 mL) packed brown sugar
  • 1/3 cup (75 mL) corn syrup
  • 1 tsp (5 mL) baking soda


  1. Preheat oven to 300°F (150°C). Prepare popcorn according to package directions. In large Stainless Steel Mixing Bowl, combine popcorn, pretzels, peanuts and cereal; set aside. Combine butter, brown sugar and corn syrup in 2-qt. (1.9 L) Brilliance Nonstick Sauce Pan. Cook and stir over medium heat until mixture comes to a boil. Continue to cook without stirring 3 minutes. Remove from heat; carefully stir in baking soda.
  2. Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon onto Stone Bar Pan; bake 30 minutes, stirring occasionally. Remove from oven.
  3. Transfer popcorn mixture to large piece of parchment paper. Cool completely, breaking mixture into clusters as it cools.


  • 12  servings of 1 cup

Nutrients per serving:

Calories 430, Total Fat 25 g, Saturated Fat 11 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 7 g, Sodium 620 mg, Fiber 3 g

Cook's Tips:

You can use the Electric Pop & Stir to make popped popcorn. Add ½ cup (125 mL) popcorn kernels and 2 tbsp (30 mL) oil to the pan. Place the lid on top, then select the POP setting and cook until the kernels have popped and there’s about 3 seconds between pops, about 5-8 minutes.

This recipe can be stored in an airtight container for up to three days.

Do not use dark brown sugar when preparing this recipe as it may alter the taste and appearance.

Pecans, walnuts or macadamia nuts can be substituted for the peanuts, if desired.

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