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Caramel Corn with Nuts

Total Time

Prep: 20 min. Bake: 45 min.

Makes

2-1/2 quarts

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
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Ingredients

  • 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

Directions

  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.

Nutrition Facts

3/4 cup: 224 calories, 13g fat (5g saturated fat), 19mg cholesterol, 260mg sodium, 27g carbohydrate (18g sugars, 1g fiber), 2g protein.

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