This Father's Day I knew what to send for my Dad's gift! Caramel Popcorn they once loved when I made it 11 years ago. So I pulled this recipe out and gave it a whirl again. Now I have changed the original recipe a little, I've added more popcorn and lots more nuts and doubled the caramel sauce. I'm glad I made a big batch because we couldn't keep our hands out of it. See a quick video of me making this on keek (sorry I don't have Vine).
Nutty Caramel Popcorn
adapted from FoodNetwork.com
2 cups popcorn kernels, freshly popped
2 cups lightly salted, roasted peanuts
2 cups pecans
2 cups cashews
2 1/2 cups (packed) golden brown sugar
1/2 cup unsalted butter
1/2 cup light corn syrup
4 teaspoons vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 250 degrees F. Generously butter heavy large baking pan (I just used my silpat liners in two large rimmed baking sheets). Mix warm popcorn and nuts in prepared pan. Place in oven while preparing syrup.
Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts.
Attach clip-on candy thermometer to side of pan. Increase heat to medium-high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes (mine took just a little longer, watch it!).
Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely. Stir popcorn and caramel together a little.
Bake until caramel feels dry, stirring frequently (about every 25 minutes), about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan.
(Can be prepared 1 week ahead. Store in airtight container at room temperature.)
hot air popped plain popcorn
almost finished baking away
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