Gourmet Caramel Nut Popcorn
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Popcorn with cashews, macadamias and almonds, glazed with orange-scented brown sugar caramel and baked until dry. Break into clumps for snacking or gifts.
Ingredients
- 3 quarts freshly popped corn
- 1 cup unsalted roasted cashews
- 1 cup salted roasted macadamia nuts
- 1 cup whole almonds or pecan halves
- 1 cup firmly packed dark brown sugar
- 1/2 cup light corn syrup
- 1/2 cup unsalted butter
- 1 tablespoon finely grated orange zest
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Equipment
- saucepan
- baking sheet
- mixing bowl
Directions
- Preheat the oven to 250°F and butter a large roasting pan.
- Stir the popcorn and nuts together in the pan and slide it into the oven while you make the glaze.
- In a heavy saucepan over medium heat, stir together the brown sugar, corn syrup, butter, orange zest, and salt. Bring to a boil, stirring until the sugar dissolves.
- Boil for 4 minutes without stirring.
- Take it off the heat and stir in the vanilla and baking soda.
- Pour the glaze slowly over the popcorn mixture, stirring to coat.
- Bake for about 1 hour, stirring now and then, until dry.
- Use a metal spatula to free the popcorn from the bottom of the pan.
- Let cool completely in the pan, then break into clumps.
Notes
Store fully cooled, airtight, at room temperature up to one week, away from heat and humidity.
Nutrition
Serving: 35g | Calories: 175kcal | Carbohydrates: 18g | Protein: 2.5g | Fat: 11g | Saturated Fat: 3.2g | Trans Fat: 0g | Cholesterol: 8.7mg | Sodium: 72mg | Potassium: 98mg | Fiber: 1.5g | Sugar: 13g | Vitamin A: 108IU | Vitamin C: 0mg | Calcium: 25mg | Iron: 0.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 28 servings; freshly popped corn counted as air-popped popcorn, whole almonds or pecan halves (the first choice counted). Brands and portions vary, so use it only as an approximation.