"Sweet, crunchy and chewy, this irresistible snack never lasts long around our house," writes Lois Davis of Clarkson, New York. "I make multiple batches for gatherings and to give as gifts."
Featured In: Holiday Popcorn
- 6 quarts popped popcorn
- 1-1/2 cups walnut halves
- 1 cup sliced almonds
- 1-1/3 cups sugar
- 1 cup butter, cubed
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- In a large bowl, combine popcorn and nuts; set aside. In a large saucepan, combine the sugar, butter and corn syrup; bring to a boil. Boil for 5 minutes, stirring occasionally. Remove from the heat; add vanilla. Pour over popcorn mixture; stir to coat.
- Spread onto two greased baking sheets. Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers. Yield: about 6-1/2 quarts.
Originally published as Nutty Caramel Corn in Taste of Home April/May 1997, p64
Reviews for Nutty Caramel Corn
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review