Sweet-and-Salty Popcorn Snack Mix with Pretzels and Peanuts

Steps

1. Step 1

   Set out your largest mixing bowl, plus a second large bowl or a rimmed baking sheet for cooling. Measure the pretzels, peanuts, raisins and candy-coated chocolates and keep them near the stove.

   5 min

   • 2 cups mini pretzels
   • 1 cup salted roasted peanuts
   • 3/4 cup raisins
   • 1 cup candy-coated chocolates
2. Step 2

   Pour the oil into a large (at least 5-quart) heavy pot and add 3 popcorn kernels. Cover and set over medium-high heat. When those kernels pop, add the rest of the kernels, cover, and shake the pot to coat them in oil. Cook, sliding the pot back and forth over the burner every 20 seconds or so, until the popping slows to about 2 seconds between pops, 3 to 5 minutes. Take it off the heat right away.

   6 min

   • 3 tbsp neutral oil, such as canola or vegetable
   • 1/2 cup popcorn kernels
3. Step 3

   Tip the popcorn into the big mixing bowl, leaving any unpopped kernels behind in the pot. Sprinkle with the fine salt and toss.

   • 1/2 tsp fine salt
4. Step 4

   In a small saucepan over medium heat, melt the butter, then keep cooking it, swirling often, until it smells nutty and the milk solids at the bottom turn golden brown, 3 to 5 minutes. Watch it closely so it doesn't burn.

   5 min

   • 4 tbsp unsalted butter
5. Step 5

   Take the pan off the heat and stir in the honey and vanilla; it will bubble up for a second. Stir until smooth.

   • 1/3 cup honey
   • 1/2 tsp vanilla extract
6. Step 6

   Drizzle the warm brown-butter honey over the popcorn in a few passes, tossing with a big spoon or spatula between each so it coats evenly rather than soaking one spot. Sprinkle with the flaky sea salt and toss again.

   2 min

   • 1/2 tsp flaky sea salt
7. Step 7

   Add the pretzels, peanuts and raisins and fold everything together.

   • 2 cups mini pretzels
   • 1 cup salted roasted peanuts
   • 3/4 cup raisins
8. Step 8

   Spread the mix out on the baking sheet or second bowl and let it cool to room temperature so it crisps up, about 20 minutes.

   20 min, hands-off

9. Step 9

   Once fully cool, toss in the candy-coated chocolates. Serve in a big bowl, or store in an airtight container for up to 3 days.

   • 1 cup candy-coated chocolates

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026