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Publisher Photo
"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."
Recommended: Top 10 Caramel Recipes
MAKES:
26 servings
TOTAL TIME:
Prep: 15 min. + standing
MAKES:
26 servings
TOTAL TIME:
Prep: 15 min. + standing

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 229 calories, 15g fat (5g saturated fat), 19mg cholesterol, 169mg sodium, 22g carbohydrate (14g sugars, 2g fiber), 3g protein.

  • 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
  1. 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.
  2. 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

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