Liberty Vineyards Vineyard & Winery

Liberty Recipes

Liberty Vineyards & Winery -
(716) 672-4520,
2861 US Route 20, Sheridan, NY 14135

Salted Caramel Corn with Peanuts and White Chocolate

Enjoy with a glass of Liberty Vineyards White Chocolette or Diamond wine.


  • 12 cups popped popcorn
  • 1 1/2 cups cocktail peanuts
  • 1 stick plus 2 tablespoons unsalted butter
  • 1/3 cup light corn syrup
  • 1 1/4 cups packed light brown sugar
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon baking soda
  • 5 ounces Pulakos white chocolate, chopped


  • Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl.
  • Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar and teaspoon salt. Cook until sugar dissolves, stirring once or twice. Raise heat to high and bring to a boil (do not stir). Boil, without stirring, until a candy thermometer registers 248 degrees (about 2 to 4 minutes). Remove from heat and stir in baking soda.
  • Pour caramel mixture over popcorn and nuts, stirring to coat thoroughly. Transfer to two rimmed baking sheets (do not use dark baking sheets) and spread in a single layer. Bake 45 minutes, stirring every 10 minutes, or so. Test doneness by removing a few pieces of popcorn from oven; if they crisp within 1 minute, popcorn is ready. Remove from oven and let cool completely.
  • Melt white chocolate in a double boiler over barely simmering water or melt in the microwave, stirring until completely smooth. Drizzle chocolate over caramel corn using a resealable plastic bag with a tiny hole snipped in 1 corner, or a cake decorating bag with tip. Allow to cool until chocolate is set before breaking up.
  • Serve with Liberty Vineyards White Chocolette or Diamond wine.
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