Nutty Caramel Popcorn
Loaded with caramel, toasted pecans and toasted almonds, this recipe from A Prairie Christmas Cookbook is easy to make yourself and the perfect treat to bring to your next party.
Ingredients
- 12 cups popped popcorn unpopped kernels removed
- 2 cups toasted whole almonds
- 2 cups toasted pecan halved
- 2 cups packed brown sugar
- 1 cup salted butter
- ½ cup dark corn syrup
- ½ tsp baking soda
- 1 tsp vanilla extract
Instructions
- Preheat oven to 250°f. Line large rimmed baking sheet (also known as a jelly roll pan) with parchment paper.
- Place popcorn, almonds and pecans in large heatproof bowl.
- In medium saucepan, bring brown sugar, butter and corn syrup to a rolling boil over high heat. Reduce heat to medium-high and bring mixture to soft-crack stage (270°f to 290°f on an instant-read thermometer) without stirring.
- Remove from heat and stir in baking soda and vanilla.
- Pour caramel mixture over popcorn and nuts and stir until completely coated.
- Scoop out onto baking sheet, arranging in an even layer.
- Bake for 1 hour, stirring every 15 minutes. Let cool completely, then break apart into desired size of clusters.
- Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.