This crunchy, buttery caramel nut popcornis so yummy, it’ll disappear fast…one bite after another.
Recipe: Caramel-Nut PopcornCrunch
2 1/2 quarts popped popcorn
Spread popped popcorn and nuts in a largeshallow pan and place in a preheated 250°F (120°C) oven.
Combine butter, brown sugar, syrup andsalt in a saucepan. Cook over medium heat, stirring until sugardissolves. Wash sugar from sides of pan with a wet brush. Boiluntil mixture reaches 248°F (120°C), firm ball stageon candy thermometer, about 5 minutes.
Remove from heat and stir in soda. Pourmixture over corn and nuts, stirring gently to coat.
Return glazed popcorn and nut mixtureto oven and bake 45 minutes, stirring every 15 minutes. Whencooled, pack in airtight tins.
1 cup pecans
1/2 cup butter
1/2 teaspoon baking soda
1 cup brown sugar, firmly packed
1/4 cup light corn syrup
1/2 teaspoon salt
Makes about 2 1/2 quarts.
Recipe provided courtesy of The PopcornBoard.
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