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    Caramel Nut Popcorn


    Source of Recipe


    Williams Sonoma

    List of Ingredients





    3 quarts fresh popped corn
    1 cup unsalted roasted cashews
    1 cup salted roasted macadamia nuts
    1 cup whole almonds
    1 cup firm packed dark brown sugar
    1/2 cup light corn syrup
    1/2 cup butter
    1 tablespoon fine grated orange zest
    1/2 teaspoon salt
    1 teaspoon vanilla
    1/2 teaspoon baking soda

    Recipe



    Preheat oven to 250ºF. Butter a large roasting pan. Combine popped corn and nuts in prepared pan, mixing well. Place in heating oven while preparing the glaze. In large heavy saucepan over medium heat, combine sugar, corn syrup, butter, zest and salt. Bring to a boil, stirring constantly until sugar dissolves. Boil for 4 minutes without stirring. Remove from heat and mix in vanilla and baking soda. Gradually pour glaze over popped corn mixture and stir to coat well. Bake til dry, stirring occasionally, about 1 hour. Remove from oven. Using metal spatula, free popcorn from bottom of pan. Let cool completely in the pan. Break into clumps. Store airtight at room temp for up to 1 week.

 

 

 

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