Nutty Caramel Corn
Originally published as Nutty Caramel Corn in Taste of Home April/May 1997, p64
"Sweet, crunchy and chewy, this irresistible snack never lasts long around our house," writes Lois Davis of Clarkson, New York. "I make multiple batches for gatherings and to give as gifts."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 26
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup light corn syrup
- 1 1/3 cups sugar
- 1 cup sliced almonds
- 6 quarts popped popcorn
- 1 1/2 cups walnut halves
- 1 cup butter cubed
- 1 teaspoon mccormick(r) pure vanilla extract
- Carbohydrate 162.727663121275 g
- Cholesterol 18.7711538700719 mg
- Fat 22.3148792199542 g
- Fiber 30.9003845577077 g
- Protein 29.254806097396 g
- Saturated Fat 6.03150538783922 g
- Serving Size 1 1 serving (235g)
- Sodium 2929.24900825552 mg
- Sugar 131.827278563567 g
- Trans Fat 2.97945234254719 g
- Calories 930 calories
In a large bowl, combine popcorn and nuts; set aside. In a large saucepan, combine the sugar, butter and corn syrup; bring to a boil. Boil for 5 minutes, stirring occasionally. Remove from the heat; add vanilla. Pour over popcorn mixture; stir to coat. Spread onto two greased baking sheets. Bake at 250degrees for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers. Yield: about 6-1/2 quarts.
