There’s no better study snack than popcorn. It’s easy to make and easy to nibble on while hitting the books. This recipe brings a little sophistication to a carnival tradition and spices up your late-night study food. Prepare this recipe and save it for a quick-grab study snack.


Prep Time: 15 minutes
Cook Time: 1 hour
Total time: 1 hour, 15 minutes

Servings: 4

16 cups air-popped popcorn
1 cup Spanish peanuts
½ cup butter
1 cup brown sugar
3 tablespoons agave nectar
2 tablespoons light corn syrup
½ teaspoon kosher salt
¼ teaspoon baking soda
3 tablespoons tequila

1. Preheat oven to 250˚F.
2. Mix popcorn and peanuts in a large bowl that can withstand heat and set aside.
3. Combine butter, brown sugar, agave nectar, corn syrup and salt in a medium-sized saucepan over medium-high heat. Bring the mixture to a boil, and once the sugar has dissolved, boil for 4 minutes.
4. Take pan off of heat, and add baking soda and tequila. Mixture will steam when tequila is added, which can be very hot.
5. Immediately pour the caramel over the popcorn mixture, and toss with two spoons until evenly spread.
6. Place caramel corn on two non-stick baking sheets, and bake in the oven for 1 hour, stirring occasionally.