Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) unsalted butter

  2. 12 cup(s) cooked popcorn

  3. 2 cup(s) salted mixed nuts

  4. 1 cup(s) sliced almonds

  5. 1 1/2 cup(s) light brown sugar

  6. 3/4 cup(s) light corn syrup

  7. 1/4 cup(s) molasses

  8. 1 teaspoon(s) white wine vinegar

  9. 1/2 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Make the carnival corn: Preheat oven to 250 degrees F. Coat a large roasting pan with butter and add the popcorn, mixed nuts and almonds. Gently toss to combine. Place all remaining ingredients in a medium saucepan fitted with a candy thermometer and cook over medium heat until the syrup reaches the hard-ball stage -- 265 degrees F. Pour the syrup over the popcorn mixture and stir to coat evenly. Transfer the pan to the oven, bake for 10 minutes and stir again to further distribute the syrup. Transfer the candied corn to oiled baking sheets and cool completely -- about 1 hour. Once cool, break into smaller pieces if necessary and serve. Candied corn will keep in an airtight, moisture-free container for up to 1 week.


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