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Candied Popcorn and Nuts

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"My generation grew up on a mass-market version of this, and frankly I don't remember if it was the sweet popcorn or the prize at the bottom of the box we liked more. This maple version makes a special Christmas gift when packed into festive bags. Try to enlist the help of a second person to support the pot while you scrape the boiled liquid into the popcorn mix."

List of Ingredients

â—¦ 2 cups walnuts or other nuts
â—¦ 1 cup raw (untoasted) sunflower seeds
â—¦ 2 quarts popped popcorn, unsalted and unbuttered
â—¦ 1 ½ cups sugar
â—¦ ¾ cup pure maple syrup
â—¦ ½ cup water
â—¦ 4 tablespoons butter
â—¦ ½ teaspoon salt
â—¦ 1 teaspoon ground cinnamon
â—¦ 1 teaspoon vanilla extract


Recipe

You will need three baking sheets for this; grease two of them very lightly and set aside. Preheat the oven to 350° F.

Spread the nuts and seeds on the third baking sheet. In the preheated oven, toast the nuts and seeds for 7 minutes, stirring once. Turn off the oven. Remove the baking sheet; spread the popcorn on top of the nuts and seeds. Return to the oven to keep warm.

Bring the sugar, maple syrup, water, butter, and salt to a boil in a medium pot. Boil, partially covered, until the mixture reaches 290° F on a candy thermometer. Remove from the heat and stir in the cinnamon and vanilla.

Quickly transfer the popcorn mix to the largest bowl you have and pour in the hot liquid. Working quickly — it will soon stiffen — stir to coat the entire mixture. Spread on the greased baking sheets and let cool for 30 minutes. Break the mixture apart; store in plastic bags or tins.

Makes about 2 ½ quarts