Nutted Popcorn

Nutted PopcornRecipe
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.


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


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


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.