Linda's Nutty Caramel Popcorn
- Reviews 1
Ready In: 35 mins
Yields: 2 lg. tins
Ingredients
- 8 cups freshly popped popcorn (about 1/2 c. unpopped)
- 1 1⁄2 cups nuts (I love cashews, whole almonds or pecan halves, or try a mixture of your favorites)
- 1 cup brown sugar
- 1⁄2 cup sugar
- 2⁄3 cup butter
- 1⁄3 cup light corn syrup
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon vanilla
Directions
- Pop popcorn, and set aside to cool.
- Mix popcorn and nuts together on a lg. cookie sheet (no smaller than 11x17x2-inch).
- Preheat oven to 300°F.
- In heavy saucepan add sugars, butter, and syrup. Cook, stirring constantly, for about 8 minutes to 245-250°F using a candy thermometer.
- Remove from heat, and add soda and vanilla. Stir well, until creamy.
- Pour over popped corn and nuts, and mix well to coat all the corn with the mixture.
- Bake at 300°F, for 10 minutes, then stir.
- Bake 10 more minutes
- Transfer to a large sheet of aluminum foil.
- Spread mixture thin. Let cool completely.
- Break up, and store in an airtight container.
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