Almond Pecan Caramel Corn
Caramel corn can be stored for up to a week in an airtight container.
Prep time: 15 minutes
Total time: 90 minutes
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
- Preheat oven to 200°F (100°C). Toss the popcorn with the almonds and pecans in a large, greased, roasting pan. Set aside.
- 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.
- 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.
