Nutty Caramel Corn
 
Ingredients
  • 3 quarts freshly popped corn
  • 1 cup blanched slivered almonds
  • 1 cup pecan halves
  • 1 cup cashews
  • ½ cup salted butter
  • 1 cup firmly packed light brown sugar
  • ¼ cup honey
  • 1 teaspoon vanilla extract
Instructions
  1. Heat oven to 250 degrees F. Lightly grease a roasting pan, 14-by-11-by-2-inches.
  2. Combine popcorn and nuts on the roasting pan; toss well and set aside.
  3. Melt butter over low heat in a medium saucepan. Add brown sugar and honey. Bring to a boil and boil for 5 minutes without stirring. Add vanilla; stir well.
  4. Immediately pour the hot syrup over the popcorn and nuts in pan, and stir quickly until popcorn is evenly coated. (I use 2 rubber scrapers)
  5. Bake for 1 hour, stirring every 15 minutes. Cool completely, then break into pieces. Store in airtight containers. Makes about 4 quarts.
Recipe by The Culinary Cellar at https://theculinarycellar.com/nutty-caramel-corn/