This caramel popcorn is baked to golden perfection at a very low temperature. The caramel corn is coated with a delicious brown sugar glaze. Make a double batch of this popcorn and watch it disappear!
- 3 quarts popped popcorn
- 3 cups dry roasted mixed nuts (unsalted or peanuts)
- 1 cup brown sugar (firmly packed)
- 1/2 cup light or dark corn syrup
- 1/2 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Preheat oven to 250 F/130 C/Gas 1/2
In a large roasting pan, combine the popped popcorn and nuts. Place the pan in the preheated oven while you prepare the glaze mixture.
In a medium saucepan, combine the brown sugar, corn syrup, butter, and salt. Bring the sugar and butter mixture to a full boil over medium heat, stirring constantly.
Continue to boil for 4 minutes without stirring. Remove from heat; stir in baking soda and vanilla, then pour over the warm popcorn and nuts; toss to coat the popcorn and nuts thoroughly.
Return the popcorn to the oven and continue baking for another hour, stirring the mixture about every 10 minutes.
Cool and break apart. Store in an airtight container.
Serve and enjoy!
Variations From Readers
"I've made this twice now, since getting a really odd gift of a popcorn maker on Christmas. I never thought I'd find a use for popcorn like this! This was a HUGE hit at school club meetings and at a wine/hors d'oeuvres party (I know, popcorn and wine? Who knew!). I received a load of compliments. Just a twist: I added cinnamon to the mix, as well as chocolate chips during the last half hour of the final baking process (so they wouldn't burn). I'm sure you'll find your own modifications to this recipe...but it's an easy, impressive potluck idea. Thanks to the poster!" Joy