Old-Fashioned Caramel Corn with Nuts
Buttery, crispy and full of nutty crunch! This old-fashioned caramel corn with nuts is a classic homemade treat thats easy to make and impossible to stop eating!
Servings: 10 servings
Ingredients
- 1 cup Pecans chopped
- 1 cup Sliced Almonds
- 8 cups Plain Popcorn popped
- 1 ⅓ cup Granulated Sugar
- 1 cup + 1 Tablespoon Butter separated
- ½ cup Corn Syrup
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 300°F and line a large baking sheet with parchment paper. On a second large baking sheet, add the pecans and almonds, and toast the nuts for 5-8 minutes until they start to lightly brown.
- Grease a large mixing bowl with 1 Tablespoon of butter. Add the roasted nuts and popped plain popcorn. Toss the nuts and popcorn together and set aside.
- In a medium-sized saucepan, add the sugar, 1 cup of butter, corn syrup, and cream of tartar to make the caramel. Bring to a boil over medium heat, stirring intermittently with a wooden spoon and cook until the sugar mixture reaches 250°F-260°F on a candy thermometer. This will take anywhere between 6-12 minutes, depending on a variety of factors. That is why using a candy thermometer is best. To test if your sugar mixture has reached the hard ball stage, drop a small amount into a glass of ice-cold water. It should harden right away, forming a firm ball that holds its shape but isn't brittle.
- Once the sugar mixture is at the hard ball stage, remove it from the heat and stir in the baking soda and vanilla extract. BE CAREFUL, as soon as you add the baking soda and vanilla, the sugar mixture will bubble violently. Take extra precautions not to burn yourself. Once the baking soda and vanilla have been stirred in, immediately pour the caramel overtop of the popcorn and nut mixture. Toss the popcorn with two forks as soon as the caramel has been added to evenly disperse the caramel. The caramel cools and hardens quickly, so you have to be fast.
- After the popcorn is coated with caramel, spread it out into an even layer on the parchment-lined baking sheet. Let it cool completely before serving. THE CARAMEL SUGAR MIXTURE WILL BE HOT AND CAN CAUSE SERIOUS BURNS. DO NOT EAT THE CARAMEL OR TOUCH IT WHILE IT IS HOT.
Notes
- Any nuts can be used in this recipe. If you want to make the caramel corn without nuts, use 2 extra cups of popcorn.
- Use real butter only, margarine contains too much water and other ingredients that will prevent the caramel coating from setting up properly.
- Make this caramel popcorn extra special with a peanut butter drizzle, chocolate, or make it spicy. See my full list of optional inclusions here.
- I highly recommend using a candy thermometer to make this recipe. They are an inexpensive kitchen tool that can come in handy for all sorts of baking, like this delicious sponge toffee!
- Once the caramel is ready, you have to work quickly! It hardens fast. Take extra care not to burn yourself.
- To easily grease a bowl with butter, use a piece of wax paper to spread the butter in a thin, even layer.
- To clean the pot and any utensils, fill the caramel pot with water and bring it to a gentle simmer with any candy-coated utensils inside. The hardened caramel will dissolve right off, making clean up super easy!
- Store cooled caramel corn in an airtight container and keep it in a cool, dry place for up to 2 weeks.
