I can tell this recipe has served me faithfully for a long time by the old dog-eared recipe card. These crisp caramel corn clusters are a holiday treat my family enjoys munching.
- 5 quarts popped popcorn
- 2 cups mixed nuts
- 1-1/2 teaspoons butter
- 1 cup sugar
- 1/2 cup honey
- 1/2 cup corn syrup
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon molasses
- Line baking sheets with waxed paper; set aside. Combine popcorn and nuts in a large roasting pan. Bake at 250° for 10-15 minutes or until warm. Meanwhile, grease the sides of a heavy saucepan with 1-1/2 teaspoons butter. Combine the sugar, honey and corn syrup in saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes without stirring.
- Remove from the heat; stir in peanut butter, vanilla and molasses. Pour over warm popcorn mixture and stir to coat. Working quickly, use buttered hands to form mixture into 1-1/2-in. clusters. Place on prepared baking sheets to dry. Store in an airtight container at room temperature. Yield: about 12 dozen.
Originally published as Nut N Corn Clusters in Country Woman Christmas Annual 2001, p37
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Reviewed Jan. 5, 2013
"I just made this. It's very good and tasty. I got the recipe from my T.O.H. comfort Food Diet cookbook. My husband and daughter love it. Great project to have little one's help with once it has cooled slightly. It's going on my favorite's list!"