Crispy Nutty Popcorn
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Popcorn, pecans and slivered almonds coated in a buttery boiled syrup, then dried and broken into crunchy clusters. Packs well for gifts or snacking.
Ingredients
- 10 to 12 cups popped popcorn
- 1 cup pecan halves
- 1 cup slivered almonds
- 1 1/3 cups granulated sugar
- 1 cup butter
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
Equipment
- mixing bowl
- saucepan
- baking sheet
Directions
- Toss the popcorn, pecans, and almonds together gently in a very large bowl.
- Grease two baking sheets and keep them close by.
- In a large saucepan, stir together the sugar, butter, and corn syrup.
- Bring to a boil over medium heat, stirring from time to time, and boil for 5 minutes.
- Take it off the heat and quickly stir in the vanilla, cream of tartar, and baking soda.
- Pour the hot syrup over the popcorn and nuts, stirring fast so everything is coated.
- Right away, spread the mixture over the two baking sheets.
- Let it dry for about 1 hour, then break it into clusters.
Notes
Store cooled, airtight, at room temperature up to 1 week for best quality; may last up to 2 weeks in a cool, dry pantry (loses crunch gradually). Discard if sticky, stale-smelling, or nuts taste rancid.
Nutrition
Serving: 80g | Calories: 405kcal | Carbohydrates: 41g | Protein: 3.9g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 0.6g | Cholesterol: 41mg | Sodium: 183mg | Potassium: 162mg | Fiber: 3g | Sugar: 34g | Vitamin A: 491IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 servings; popped popcorn counted as air-popped popcorn. Brands and portions vary, so use it only as an approximation.