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Nutted Popcorn

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.

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

Nutrition 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

How to Make It

  1. 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.