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
- 1� cups light brown sugar
- � cup light corn syrup
- � cup molasses
- 1 tsp white wine vinegar
- � tsp salt
Instructions
- Preheat oven to 250� F. Coat a large roasting pan with butter and add the popcorn, mixed nuts, and almonds. Gently toss to combine.
- 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.
- 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)
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