Nutty Caramel Corn

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When my girls were of trick-or-treating age, I never craved all the candy.  All I wanted to do was make caramel corn.  I don’t know what it is about it, but that sweet and heavy smell of caramel baking with the popcorn reminds me of the welcome cool weather of autumn.

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This recipe adds slivered almonds, cashews, and beautiful whole pecans to the popped corn.  It’s an easy recipe and you don’t even need a candy thermometer to mess with.  It just takes a little time and patience, mostly having patience to wait for it to cool so it gets nice and crispy.

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Put the cooled mixture in some cute containers or just put it in little snack bags or a big bowl and go for it!

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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.

 

 

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One Response to Nutty Caramel Corn

  1. Kim Marsden October 9, 2016 at 1:39 pm #

    Definitely making some of this soon!

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