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:

Quickview
347k Calories
6g Protein
22g Total Fat
34g Carbs
2% Health Score
Limit These
Calories
347k
17%

Fat
22g
34%

  Saturated Fat
7g
49%

Carbohydrates
34g
11%

  Sugar
25g
29%

Cholesterol
22mg
7%

Sodium
287mg
13%

Get Enough Of These
Protein
6g
13%

Manganese
0.65mg
32%

Vitamin E
3mg
20%

Magnesium
58mg
15%

Fiber
3g
13%

Vitamin B3
2mg
12%

Phosphorus
121mg
12%

Copper
0.21mg
11%

Vitamin B2
0.12mg
7%

Potassium
235mg
7%

Calcium
63mg
6%

Folate
23µg
6%

Iron
0.99mg
5%

Vitamin A
272IU
5%

Zinc
0.79mg
5%

Vitamin B1
0.07mg
5%

Vitamin B6
0.08mg
4%

Selenium
2µg
3%

Vitamin B5
0.28mg
3%

Vitamin D
0.15µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Easy Eclairs

Foodista

3-Ingredient Crescent Sausage Bites

The Kitchen is My Playground

Paleo Sweet Potato Stacks

A Healthy Life for Me

Pea, Lettuce and Fennel Soup

Foodnetwork

Moonshine and Sweet Tea Cupcakes

Cup Cake Project