Glazed Nut Popcorn
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Crunchy popcorn with toasted pecans and almonds in a buttery hard-ball candy glaze. Break it into pieces for snacking or gift tins.
Ingredients
- 1 cup halved pecans
- 1 cup blanched almonds
- 8 cups popped popcorn
- 1 cup butter
- 1 1/2 cups white or brown sugar
- 1/2 cup corn syrup
- 1/2 teaspoon cream of tartar or baking soda
- 1 teaspoon vanilla
Equipment
- mixing bowl
- saucepan
- candy thermometer
- baking sheet
Directions
- Toast the pecans and almonds in a shallow pan in a 300°F oven, then let cool.
- Put the cooled nuts and popcorn in a very large bowl.
- In a saucepan, cook the sugar, butter, and corn syrup to 254°F (hard-ball stage).
- Take it off the heat and stir in the cream of tartar or baking soda, if using, then the vanilla.
- Pour over the popcorn and nuts, toss with a buttered fork, and press onto a greased cookie sheet.
- When fully cooled, break into pieces.
Notes
Airtight in the refrigerator up to 4 days, or freeze up to 2 months. Keep sealed; humidity makes it sticky.
Nutrition
Serving: 51g | Calories: 251kcal | Carbohydrates: 27g | Protein: 2.2g | Fat: 16g | Saturated Fat: 6.4g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 114mg | Potassium: 100mg | Fiber: 1.7g | Sugar: 23g | Vitamin A: 293IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 20 servings; popped popcorn counted as air-popped popcorn, white or brown sugar (the first choice counted), corn syrup counted as light corn syrup, cream of tartar or baking soda (the first choice counted). Brands and portions vary, so use it only as an approximation.