"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
VERIFIED BY Taste of Home Test Kitchen
- 6 quarts popped popcorn
- 1-1/2 cups walnut halves
- 1 cup sliced almonds
- 1-1/3 cups sugar
- 1 cup butter or margarine
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- Remove all unpopped kernels from popcorn. Place popcorn and nuts in a large bowl; mix well. In a saucepan, combine 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. Place on two greased baking sheets to dry, about 1 hour. Store in an airtight container. Yield: about 6-1/2 quarts.
Originally published as Nutty Caramel Corn in Taste of Home April/May 1997, p64