This popcorn has everything you could ask of a holiday treat: It's salty and sweet, crunchy and chewy. You can substitute any nut for the peanuts and cashews. Once you add the vanilla and baking soda, the caramel thickens quickly, so use the biggest bowl you have and two wooden spoons or spatulas to make quick work of it.?
- Portion size 12 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Method
In large bowl, mix together popcorn, peanuts and cashews; set aside.In saucepan, stir together brown sugar, butter and corn syrup over medium-low heat until sugar is dissolved. Increase heat to high; boil, without stirring, until candy thermometer reaches 255?F (124?C), or hard-ball stage (when 1/2 tsp syrup dropped into very cold water forms rigid ball that is still a little pliable), about 8 minutes. Remove caramel from heat.
Holding pan at arm's length and averting face, stir in vanilla and baking soda. Drizzle over popcorn mixture, stirring gently to combine. Spread on waxed paper–lined baking sheet; let cool completely. Break any large chunks into small pieces. (Make-ahead: Store in airtight container for up to 1 week.)
Nutritional facts Per 1 cup: about
- Fibre 2 g
- Sodium 166 mg
- Sugars 21 g
- Protein 5 g
- Calories 296.0
- Total fat 17 g
- Potassium 216 mg
- Cholesterol 20 mg
- Saturated fat 6 g
- Total carbohydrate 34 g
%RDI
- Iron 10.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 7.0
