Download free Shavuos cookbook with our favorite Shavuos recipes! Download
Please enter the email you’re using for this account.
Family and friends will be thrilled with this nutty, buttery, homemade caramel corn.
8 cups popped popcorn
1 cup toasted pecan halves
1 cup toasted slivered almonds
1 and 1/3 cups sugar
1 cup margarine or butter, plus additional for greasing
1/2 cup light-colored corn syrup, such as Haddar
1 teaspoon Gefen Vanilla Extract
Preheat oven to 200 degrees Fahrenheit. Grease a large piece of foil and set aside. Remove all unpopped kernels from the popped popcorn.
In a 17-inch x 12-inch baking pan, combine popcorn, pecans and almonds. Place popcorn mixture in warm oven.
Using margarine or butter, grease the inside of a heavy two-quart saucepan. In the saucepan, combine sugar, remaining margarine or butter, and corn syrup. Cook and stir over medium-high heat until mixture boils.
Clip a candy thermometer to the pan; reduce heat to medium. Continue boiling at a moderate, steady rate, stirring often, until thermometer registers 280 degrees Fahrenheit, when the caramel reaches the soft-crack stage (about 15 minutes). Remove saucepan from heat. Stir in vanilla.
Remove popcorn mixture from oven. Carefully pour caramel mixture over warm popcorn mixture; using a wooden spoon, stir gently to coat. Spread popcorn mixture on prepared foil to cool. Using two forks, break popcorn mixture into clusters.
Yields approximately 9 cups
How Would You
Rate this recipe?
What can I use if I don’t have a candy thermometer?
When it comes to melting sugar and creating a caramel a candy thermometer is really recommended, however you can try the “cold water” test https://www.thespruceeats.com/making-candy-without-a-candy-thermometer-520309