Nutty Caramel Popcorn

Submitted by Carmen B.

"A great twist on boring old popcorn. Mix and match whatever nuts you prefer. I've used this an extra gift for Christmas and for parties."

 

• Ready In: 1hr 40mins
• Ingredients: 11
• Yields: 16 cups

ingredients

• 2839.08 ml freshly popped corn
• 236.59 ml unsalted dry-roasted cashews
• 236.59 ml roasted salted macadamia nut
• 236.59 ml whole almonds or 236.59 ml pecan halves
• 236.59 ml firmly packed dark brown sugar
• 118.29 ml light corn syrup
• 118.29 ml unsalted butter
• 14.79 ml finely grated orange zest
• 2.46 ml salt
• 4.92 ml vanilla extract
• 2.46 ml baking soda

directions

1. Preheat oven to 250 degrees F. Butter a large roasting pan.
2. Combine popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing the glaze.
3. In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring.
4. Remove from the heat and mix in the vanilla and baking soda. BE VERY CAREFUL WITH THE SODA AS IT MAY MAKE THE SYRUP FOAM UP AND SPATTER A BIT!Gradually pour the glaze over the popped corn mixture, stirring to coat well.
5. Bake until dry; stirring occasionally, approximately 1 hour.
6. Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan.
7. Break into clumps. Store in an airtight container at room temperature for up to 1 week.