Grandmas Poppycock
This classic caramel and nut popcorn mix is a family favourite. Pack it in holiday-themed tins for a Christmas hostess gift.
Cook time
15 mins
Recipe Difficulty
Hard
Yield
Makes 28 Cups
Ingredients
- 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
Directions
- 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 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.
Tip: 2/3 cup unpopped popcorn yields about 12 cups popped popcorn.
Nutritional analysis per serving
*Ingredient not included in 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