- 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
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