Photo: Evan Sklar
Yield
12 cups

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.

How to Make It

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.

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