Nutted Popcorn

Nutted Popcorn Recipe
Photo: Evan Sklar
This recipe is best saved for a low-humidity day (as is any kind of candy making). Dry conditions help the caramel become and stay crisp, not chewy.

Yield:

12 cups

Recipe from

Real Simple

Nutritional Information

Calcium 54 mg
Calories 492
Caloriesfromfat 1 %
Carbohydrate 57 g
Cholesterol 20 mg
Fat 30 g
Fiber 4 g
Iron 2 mg
Protein 6 mg
Satfat 7 g
Sodium 42 mg

Ingredients

8 cups popped popcorn
2 cups pecan halves
1 cup whole unblanched almonds
1/2 cup pumpkin seeds
1 tablespoon chili powder
1 teaspoon cinnamon
1 1/2 cups sugar
1 cup light corn syrup
1/2 cup butter
1 teaspoon vanilla

Preparation

Heat oven to 250º F. Combine the popcorn, pecans, almonds, pumpkin seeds, chili powder, and cinnamon on 1 or 2 large baking sheets and place in the oven to warm through. Meanwhile, combine the sugar, corn syrup, and butter in a medium saucepan and heat to boiling. Without stirring, cook over medium-high heat about 10 minutes or until the syrup turns a rich brown and a few drops of it form stiff threads in a cup of cold water. Stir in the vanilla.

Remove baking sheet from oven and pour the syrup over the popcorn. Toss quickly with a spoon. Cool and break into pieces.

Jane Kirby and Kay Chun,

Real Simple

December 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note