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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
3 quarts freshly popped corn
1 cup unsalted, roasted cashews, salted roasted macadamia nuts, whole almonds and pecan halves
1 cup dark brown sugar
1/2 cup light corn syrup and unsalted butter
1 tbsp finely grated orange zest
1/2 tsp salt and baking soda
1 tsp vanilla extract
Preheat oven to 250. Butter a large roasting pan. Combine popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing the glaze.
In a saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring. Remove from heat and mix in the vanilla and baking soda. The mixture will expand.
Gradually pour the glaze over the popped corn mixture, stirring to coat well. Bake until dry; stirring occasionally, approximately 1 hour. Remove from oven.
Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan. Break into clumps. Store in airtight container at room temperature for up to 1 week.
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CARAMEL NUT POPCORN
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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
3 quarts freshly popped corn
1 cup unsalted, roasted cashews, salted roasted macadamia nuts, whole almonds and pecan halves
1 cup dark brown sugar
1/2 cup light corn syrup and unsalted butter
1 tbsp finely grated orange zest
1/2 tsp salt and baking soda
1 tsp vanilla extract
Preheat oven to 250. Butter a large roasting pan. Combine popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing the glaze.
In a saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring. Remove from heat and mix in the vanilla and baking soda. The mixture will expand.
Gradually pour the glaze over the popped corn mixture, stirring to coat well. Bake until dry; stirring occasionally, approximately 1 hour. Remove from oven.
Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan. Break into clumps. Store in airtight container at room temperature for up to 1 week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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