When I get several requests for a recipe, I know it’s a hit. Like this crunchy, sweet, yet a bit salty, caramel corn with mixed nuts. I’m making more batches today to give away as edible gifts for New Year’s. And talking about New Year’s, I hope you have a healthy, peace filled, family and friend filled 2019!
Best Caramel Corn with Mixed Nuts
To avoid sticking, use vegetable spray to coat inside of large bowl, cookie sheets and spoons.
16 -18 cups of popped corn
3 cups salted mixed nuts
Tip from Rita’s kitchen:
After popping corn, place in colander or bowl and scoop up popcorn gently with hands. Any unpopped corn will lie in bottom of bowl.
2 sticks unsalted butter
2 cups packed brown sugar, light or dark
1/2 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla
1/2 teaspoon baking soda
Preheat oven to 200-225 degrees.
Put popcorn and nuts in bowl. Set aside.
Over medium heat in a large pan, bring to a boil everything but the soda. Boil 5 minutes.
Add baking soda and stir. Mixture will foam up. Immediately pour over popcorn mixture, stirring well to coat.
Pour in a single layer onto sprayed cookie sheets. Bake 1 hour, stirring every 15 minutes to distribute coating. Let cool for coating to harden.
Store at room temperature in covered containers. Makes about 20 cups.
To make Cracker Jack Caramel Corn:
Just sub in all peanuts for the mixed nuts.