Recipe Ingredients

10 cups popped popcorn 2.25 L
1 cup unblanched almonds 250 mL
1 cup pecan halves 250 mL
1/2 cup each granulated sugar and packed brown sugar 125 mL
1/2 cup butter 125 mL
1/4 cup corn syrup 60 mL
Pinch cream of tartar
1/2 tsp baking soda 2 mL
 

Recipe Directions

  1. Preheat oven to 200°F (100°C). Toss the popcorn with the almonds and pecans in a large, greased, roasting pan. Set aside.
  2. Stir the granulated sugar, brown sugar, butter, corn syrup and cream of tartar in a large saucepan set over medium-high heat. Bring to a boil, stirring constantly. Let boil for 5 minutes without stirring.
  3. Remove saucepan from heat; carefully stir in baking soda. Pour sauce over popcorn and nuts, stirring to coat. Bake for 1 hour, stirring every 10 minutes. Let cool, stirring occasionally. Note: this recipe makes 12 cups.