• 24servings
  • 1minutes

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Nutrition Info . . .

VitaminsB3, B12, D, E
MineralsCopper, Natrium, Fluorine, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 14 cups freshly popped popcorn (about 1 cup kernels)

  2. One 9 1/2-ounce container select mix roasted salted nuts (cashews with pecans and almonds)

  3. 2 cups (packed) golden brown sugar

  4. 3/4 cup (1 1/2 sticks) unsalted butter

  5. 1/2 cup light corn syrup

  6. 1/2 teaspoon salt

  7. 1 teaspoon baking soda

Instructions Jump to Ingredients ↑

  1. Preheat oven to 225 degrees F.

  2. Butter a large metal bowl and two metal forks and have ready two large (ungreased) cookie sheets. Place popcorn and nuts in bowl and keep warm in oven while preparing caramel. Combine brown sugar, butter, corn syrup and salt in heavy large saucepan. Stir over low heat until sugar is dissolved. Increase heat to medium high and boil without stirring, until mixture registers 255 degrees F. on candy thermometer Remove from heat and immediately add baking soda (mixture will bubble up) and stir until baking soda is mixed in thoroughly. Working quickly, pour caramel over popcorn and nuts. (Maintain oven temperature.) Mix caramel into popcorn and nuts using forks. Divide mixture between the 2 large cookie sheets. Bake stirring every 15 minutes for 1 hour. Cool. Break into pieces and store air-tightly.

  3. Recipe created exclusively for by Jeanne Thiel Kelley.


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