Caramel Nut Crunch Popcorn
You can never have too many side dish recipes, so give Caramel Nut Crunch Popcorn a try. One serving contains 348 calories, 7g of protein, and 22g of fat. This recipe serves 11 and costs 63 cents per serving. Not a lot of people really liked this American dish. 7 people were glad they tried this recipe. If you have ground cinnamon, salted peanuts, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by The Little Epicurean. With a spoonacular score of 23%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Popcorn Nut Crunch, Caramel Popcorn Crunch, and Popcorn Caramel Crunch.
Servings: 11
Preparation duration: 15 minutes
Cooking duration: 75 minutes
Ingredients:
3/4 cup salted almonds
1/2 tsp baking soda
1/4 cup light corn syrup
1 cup dark brown sugar, packed
1 tsp ground cinnamon
3 oz bag of microwave popcorn (no oil or salt added), about 10 cups popped
1 cup salted peanuts
1/2 tsp fine sea salt
1/2 cup unsalted butter, cut into tablespoons
1 tsp vanilla extract
1/4 cup water
Equipment:
baking paper
baking sheet
oven
candy thermometer
kitchen thermometer
pot
bowl
whisk
spatula
Cooking instruction summary:
Preheat oven to 250 degrees F. Line baking sheet with parchment paper (or silpat non-stick baking mat) and set aside.Place popcorn in the largest bowl you have.In a heavy bottomed sauce pot, combine butter, brown sugar, corn syrup and water. Set over medium heat to melt butter and sugar. Using a candy thermometer (or food safe thermometer), cooked mixture to 250 degrees F. Stir mixture as needed to ensure even cooking.Once desired temperature is reached, remove pot from heat. Addbaking soda and whisk to combine. (BE CAREFUL when adding the baking soda, as the caramel mixture will bubble up and rise!) Whisk in salt, vanilla, and cinnamon until combined.Pour hot caramel over popcorn. Using a large spatula, fold to distribute caramel. Add peanuts and almonds and fold until incorporated. Spread caramel popcorn into an even layer over prepared baking. (If necessary, use more than one baking sheet if popcorn does not fit.) Bake for 60 minutes, stirring popcorn every 20 minutes to ensure even caramel coating.Remove from oven and let popcorn mixture cool slightly. Break up any large chunks that may have formed. Allow to cook to room temperature and store in an airtight container.
Step by step:
1. Preheat oven to 250 degrees F. Line baking sheet with parchment paper (or silpat non-stick baking mat) and set aside.
2. Place popcorn in the largest bowl you have.In a heavy bottomed sauce pot, combine butter, brown sugar, corn syrup and water. Set over medium heat to melt butter and sugar. Using a candy thermometer (or food safe thermometer), cooked mixture to 250 degrees F. Stir mixture as needed to ensure even cooking.Once desired temperature is reached, remove pot from heat.
3. Addbaking soda and whisk to combine. (BE CAREFUL when adding the baking soda, as the caramel mixture will bubble up and rise!)
4. Whisk in salt, vanilla, and cinnamon until combined.
5. Pour hot caramel over popcorn. Using a large spatula, fold to distribute caramel.
6. Add peanuts and almonds and fold until incorporated.
7. Spread caramel popcorn into an even layer over prepared baking. (If necessary, use more than one baking sheet if popcorn does not fit.)
8. Bake for 60 minutes, stirring popcorn every 20 minutes to ensure even caramel coating.
9. Remove from oven and let popcorn mixture cool slightly. Break up any large chunks that may have formed. Allow to cook to room temperature and store in an airtight container.
Nutrition Information:
covered percent of daily need
