My Mom loves caramel corn but her recipe is stickier and should be eaten straight away – this one is more dry and crunchy and can be left sitting out at a gathering because it’s baked. It also survives beautifully (though gooier) in the sun – enjoy!
8–10 c. air-popped corn – try to remove as many un-popped hulls as possible
2 c. whole almonds or pecans – I usually use 1 cup of each
1 c. brown sugar AND 1/2 c. corn syrup AND 2 T. butter
1 t. vanilla AND 1/4 t. baking soda
Spray a large bowl and salad tongs with cooking spray and put the popped corn in the bowl. Preheat the oven to 250.
In a saucepan, bring to a boil the sugar, syrup, and butter, reduce the heat and boil for about 4 minutes, without stirring. Remove from heat and stir in the vanilla and baking soda – be careful, it may sputter and foam a bit. Immediately pour over the popcorn and stir with the salad tongs, coating as evenly as possible.
Spread the nuts onto a greased cookie sheet or a cookie sheet covered with parchment – and I spray the parchment, spread the coated popcorn over the nuts, and bake at 250 for about 30 minutes, stirring carefully at 10 minute intervals. The nuts will be well mixed in with the popcorn by the time it’s all finished baking. I’ve also laid everything out on the parchment and then drizzled on the sauce…do as you wish, it will all work out. Cool, eat and enjoy – it won’t last long.
- Category: Sweets