Caramel Corn Snack Mix

Once you start eating this candy-coated popcorn, pretzel and cereal mixture, it's almost impossible to stop.


  • 8 cups (2 L) popped popcorn
  • 2 cups (500 mL) oven-toasted rice cereal squares
  • 1 cup (250 mL) miniature pretzel twists
  • 1 cup (250 mL) pecan halves
  • 1 cup (250 mL) packed brown sugar
  • ½ cup (125 mL) butter or margarine
  • ¼ cup (60 mL) light corn syrup
  • 1 tsp (5 mL) vanilla
  • ½ tsp (2 mL) baking soda


  1. Preheat oven to 300ºF (150°C). Combine popcorn, cereal, pretzels and pecans in Deep Covered Baker. Combine brown sugar, butter 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 over entire surface. Reduce heat to medium-low. Cook without stirring 5 minutes. (Mixture should continue to bubble gently over surface). Remove saucepan from heat. Quickly stir in vanilla and baking soda, stirring carefully. Pour over popcorn mixture, stirring until well coated. Bake 30 minutes, stirring after 15 minutes. Transfer popcorn mixture to large piece of parchment paper. Cool completely, breaking mixture into clusters as it cools.


  • 15 cups  servings of 1 cup

Nutrients per serving:

Calories 220, Fat 11 g, Sodium 290 mg, Dietary Fiber less than 1 g

Cook's Tips:

You can use a microwave popcorn product to shorten your preparation time. A reduced fat (light or natural) type of popcorn will produce the crispiest results in this snack mix.

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