Ingredients for Linda's Nutty Caramel Popcorn
- Popped Popcorn
- 1 cup mixed nuts (pecans, cashews, almonds), roughly chopped
- Brown Sugar
- Sugar
- 1/2 cup (1 stick) unsalted butter
- Light Corn Syrup
- Baking Soda
- 1 teaspoon vanilla extract
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How to Make Linda's Nutty Caramel Popcorn
- Pop 1/2 cup popcorn kernels until fluffy. Let cool completely.
- In a large bowl, gently mix the popped popcorn and 1 cup of chopped mixed nuts.
- Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- In a heavy-bottomed saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, and 1/2 cup light corn syrup.
- Cook, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture reaches 245-250°F (118-121°C) on a candy thermometer (approximately 8-10 minutes).
- Remove from heat. Carefully stir in 1/4 teaspoon baking soda and 1 teaspoon vanilla extract. The mixture will foam up.
- Stir until the caramel is smooth and creamy.
- Pour the caramel mixture over the popcorn and nut mixture. Stir gently but thoroughly to ensure all the popcorn is evenly coated.
- Spread the coated popcorn in a single layer on the prepared baking sheet.
- Bake for 10 minutes at 300°F (150°C).
- Remove from oven and gently stir the popcorn.
- Bake for another 10 minutes.
- Remove from oven and let cool completely on the baking sheet.
- Once completely cool, break apart any large clumps. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
704g
Fat
230g
Carbs
83g
