Gourmet Caramel Nut Popcorn
Caramel Nut Popcorn
3 quarts freshly popped corn
1 cup unsalted roasted cashews
1 cup salted roasted macadamia nuts
1 cup whole almonds or pecan halves
1 cup firmly packed dark brown sugar
1/2 cup light corn syrup
1/2 cup unsalted butter
1 tablespoon finely grated orange zest
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Preheat oven to 250 degrees F. 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 large heavy 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 the heat and mix in the vanilla and baking soda. Gradually pour the glaze over the popped corn mixture, stirring to coat well.
Bake until dry; stirring occasionally, approximately 1 hour.
Remove from the 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 an airtight container at room temperature for up to 1 week.
Yields about 4 quarts.
We love to see when you like and share our hard work, but ask that you please follow just a few guidelines.. Use one photo of the finished product on your site and provide a link back to my original post. If you feature a photo from my post, it may not be accompanied by the project/recipe tutorial, whether in my own words as it originally appeared or paraphrased. Always feel free to share photos and links on Pinterest, as it will route back to the original post. Budget101.com is protected under copyright laws. If you any questions or would like to notify me that you’re sharing a post, please email me at liss @ budget101.com