Ingrédients pour Nutty And Nice Crunchy Caramel Popcorn
- Popped Corn
- Pecan Halves
- Unblanched Whole Almonds
- Cashews
- Macadamia Nuts
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- Gingerroot
- 1/2 teaspoon baking soda
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Comment préparer Nutty And Nice Crunchy Caramel Popcorn
- Preheat oven to 250°F (120°C).
- In a large bowl, combine the popped popcorn and chopped nuts. Set aside.
- In a medium saucepan over medium heat, melt the butter completely.
- Add the granulated sugar, corn syrup, and salt to the melted butter. Stir constantly until the sugar dissolves.
- Bring the mixture to a rolling boil, stirring constantly. Once boiling, reduce heat to low and boil gently for 5 minutes without stirring. The mixture will begin to thicken slightly.
- Remove from heat. Immediately stir in the minced ginger root and baking soda. The mixture will foam up – be careful!
- Quickly pour the hot caramel mixture over the popcorn and nut mixture.
- Toss gently but thoroughly to ensure all the popcorn is evenly coated with caramel.
- Turn the popcorn mixture onto a large, lightly greased roasting pan or baking sheet.
- Bake in the center of the preheated oven for 35-40 minutes, stirring every 10 minutes, until the popcorn is crisp and golden brown.
- Carefully remove from the oven and turn the popcorn onto a large tray lined with waxed paper.
- Let the popcorn cool completely. Once cooled, break into pieces.
- Store in an airtight container at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
86g
Fat
39g
Carbs
12g
