This classic caramel and nut popcorn mix is a family favourite. Pack it in holiday-themed tins for a Christmas hostess gift.

Yield: Makes 28 cups.



  • 24 cups popped popcorn
  • 1 1/2 cups toasted pecans, coarsely chopped
  • 1 1/2 cups toasted whole natural almonds, coarsely chopped
  • 1 cup salted butter
  • 1 1/2 cups granulated sugar
  • 1 cup white corn syrup
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 tsp vanilla


  1. Grease two large rimmed baking sheets. Combine popcorn, pecans and almonds in a greased large bowl; set aside.
  2. 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 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.
  3. 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.
Nutritional analysis per 1 cup serving:

236 calories, 14.1 g fat, 2.7 g protein, 27.5 g carbohydrate, 2.3 g fibre, 124 mg sodium

Tip: 2/3 cup unpopped popcorn yields about 12 cups popped popcorn.