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Nutty Caramel Corn




Source of Recipe


The View Jenny Jones Cookbook


List of Ingredients




Nutty Caramel Corn
Makes about 10 cups

8 cups popped unsalted popcorn (about a heaping 1/3 cup popping corn)
½ cup whole raw almonds
½ cup dry roasted lightly salted peanuts
½ cup whole raw walnuts or pecans
5 tablespoons unsalted butter
¼ cup light corn syrup
½ cup light brown sugar
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon baking soda

1. Preheat the oven to 250°F.

2. Discard any unpopped or burned kernels. Into a very large bowl, place the popped, unsalted popcorn. Spread the almonds, peanuts, and walnuts or pecans on top of the popcorn but do not mix; leave the nuts resting on top of the popcorn.

3. Into a medium saucepan, place the butter, corn syrup, brown sugar, and salt. Bring to a boil over medium-low heat, stirring until the butter is melted. Reduce the heat to low and boil, undisturbed and uncovered, for 5 minutes. Remove the saucepan from the heat and stir in the vanilla and baking soda.

4. Immediately pour the butter mixture over the nuts and using your hands (latex gloves work well here) mix it all up, smooshing so that all the popcorn and nuts are glazed. This takes a good minute.

5. Spread the popcorn mixture onto a large ungreased 12 x 17 inch jelly-roll pan. You can use two smaller pans but they must have rims. Bake for 1 hour, removing briefly every 15 minutes to stir.

6. Spread the mixture onto waxed paper to cool. If you listen closely you'll hear it crackling as it cools. It will seem sticky at first but it will dry up nicely. Store in an airtight container.

HEALTH BENEFITS: Yes, there really are some benefits to this face-stuffing delight. All of those nuts are full of protein, which helps maintain everything from your brain to your hair and nails. And the omega-3 fatty acids from nuts are reported to protect your heart. Popcorn also provides fiber for a healthy colon.

Recipe