Caramel Corn with Nuts Recipe
This homemade caramel corn far surpasses the store-bought variety. Adding nuts makes it extra special. I like to double the recipe for gifting. —Karen Edwards, Sanford, Maine
- 10 cups popped popcorn
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 1/4 cup dark corn syrup
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup mixed nuts
- 1. Place popcorn in a large bowl; set aside.
- 2. In a large heavy saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts.
- 3. Transfer to two greased 13x9-in. baking pans. Bake at 200° 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers. Yield: 2-1/2 quarts.
3/4 cup equals 224 calories, 13 g fat (5 g saturated fat), 19 mg cholesterol, 260 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.
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