24 cups (6 L) popped popcorn
1 1/2 cups (375 mL) toasted pecans, coarsely chopped
1 1/2 cups (375 mL) toasted whole natural almonds, coarsely chopped
1 cup (250 mL) butter
1 1/2 cups (375 mL) sugar
1 cup (250 mL) white corn syrup
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) cream of tartar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) vanilla

Grease two large rimmed baking sheets. Combine popcorn, pecans and almonds in a greased large bowl; set aside.

Melt butter in a medium saucepan over medium heat. Add sugar and corn syrup; cook, stirring, until mixture boils. Reduce heat and simmer gently, uncovered, without stirring, until soft-ball stage is reached (240°F/116°C on a candy thermometer). Remove from heat and immediately stir in baking soda, cream of tartar, salt and vanilla. Mixture will foam.

Pour sugar mixture over popcorn mixture and stir gently to coat. Spread popcorn mixture in a single layer in prepared pans. Cool completely in pans.

Break popcorn mixture into clusters. Store in an airtight container in a cool dry place for up to 4 days or freeze for up to 1 month. Makes about 28 cups (7 L).

Cook's Note: Two-thirds cup (150 mL) unpopped popcorn yields about 24 cups (6 L) popped popcorn.
Last updated on July 17, 2019