Nutty Caramel Corn
Sweet, crunchy and chewy, this irresistible snack never lasts long. I make multiple batches for gatherings and to give as gifts.
Sweet, crunchy and chewy, this irresistible snack never lasts long. I make multiple batches for gatherings and to give as gifts.
- 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
Step-by-step
- 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.
Standard movie theater popcorn relies on cheap coconut oil and fine salt, offering a purely salty profile that quickly fatigues the palate. This version contrasts that basic style by building a rich coating from butter, sugar, and corn syrup that hardens into a crisp shell around almonds and walnuts. Pairing this sweet confection requires balancing its high sugar content and dense buttery richness. Serve it alongside sharp cheddar cheese blocks, cured salami, or heavily salted roasted peanuts to create a contrasting snack table that prevents palate fatigue. The primary hazard when preparing cooked sugar coatings is burning the dairy solids during the initial five-minute boil on the stovetop. Keep the heat at a moderate level and stir occasionally to prevent scorching along the bottom of the saucepan. Once transferred to the baking sheets, the low oven temperature of 250 degrees Fahrenheit drives off moisture over the course of one full hour. Stir the mixture every fifteen minutes during this baking window to redistribute the melting sugar and ensure even drying across all kernels. Pull the pans from the oven the moment the coating feels dry to the touch rather than sticky, preventing an overly hard texture. Allow the batch to cool completely on waxed paper before breaking it into manageable clusters. Store the finished clusters inside airtight containers to block ambient humidity from softening the crisp exterior. Proper storage keeps the snack crunchy for up to two weeks.
