Nutted Popcorn

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

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Nutritional Information

Amount per serving
  • Calcium: 54mg
  • Calories: 492
  • Calories from fat: 1%
  • Carbohydrate: 57g
  • Cholesterol: 20mg
  • Fat: 30g
  • Fiber: 4g
  • Iron: 2mg
  • Protein: 6mg
  • Saturated fat: 7g
  • Sodium: 42mg

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

  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.
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