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Candied Carnival Corn and Nuts

Source of Recipe


Country Living



List of Ingredients



• 1 Tbsp unsalted butter
  
• 12 cups cooked popcorn
  
• 2 cups salted mixed nuts
  
• 1 cup sliced almonds
  
• 1½ cups light brown sugar
  
• ¾ cup light corn syrup
  
• ¼ cup molasses
  
• 1 tsp white wine vinegar
  
• ½ tsp salt
  






Instructions



1. Preheat oven to 250° F. Coat a large roasting pan with butter and add the popcorn, mixed nuts, and almonds. Gently toss to combine.
   
   
2. Place all remaining ingredients in a medium saucepan fitted with a candy thermometer and cook over medium heat until the syrup reaches the hard-ball stage (265° F). Pour the syrup over the popcorn mixture and stir to coat evenly.
   
   
3. Transfer the pan to the oven, bake for 10 minutes, and stir again to further distribute the syrup. Transfer the candied corn to oiled baking sheets and cool completely, about 1 hour.
   Once cool, break into smaller pieces if necessary and serve in colorful paper cones, if desired. (Candied corn will keep in an airtight, moisture-free container for up to 1 week.)
   
   Serves 16
   (Serving size: 1 cup)