Caramel Popcorn with Nuts

Caramel Popcorn with Nuts


Serves 4-5


16 - 17 cups plain popped popcorn

2-1/2 to 3 cups lightly salted Spanish peanuts (not dry roasted) or lightly salted mixed nuts


2 sticks unsalted butter

2 cups packed light or dark brown sugar or combination of both

1/2 cup light corn syrup

1/4 teaspoon salt

1 tablespoon vanilla extract

1/2 teaspoon baking soda


Preheat oven to 200 degrees.

To avoid sticking, use vegetable spray to coat large bowl, cookie sheets and spoon.

Put popcorn and nuts in bowl. Mix to combine. Set aside.

Put butter, sugar, corn syrup and salt in large saucepan. (Mixture will bub-ble up once baking soda is added).

Bring to a boil over medium heat. Boil 5 minutes.

Add vanilla and baking soda and stir vigorously.

Mixture will foam up, form a mass and turn light in color.

Immediately pour over popcorn mixture, stirring well to coat.

Pour in single layers onto sprayed sheets.

Bake 45 minutes to 1 hour, stirring every 15 minutes to distribute coating.

As it bakes, popcorn and nuts will absorb coating.

Let cool for coating to harden.

Store, covered, at room temperature up to 3 weeks.

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