Holiday Carmel Nut Corn

Course : Candy
Serves: 12 cups
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12 cups popped corn -- (1 c. unpopped corn)
1/2 pound unsalted butter
2 cups brown sugar -- packed -- light
1 teaspoon salt
8 tablespoons light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
6 ounces almonds -- unblanched -- whole
6 ounces pecan halves

Preparation / Directions:

1. Place popcorn in a large shallow roasting pan or two 9 . 13" baking pans and set aside. 2. In a large saucepan, (heavy) approximately 4 quarts, melt butter, over low heat. 3. Stir in brown sugar, salt and corn syrup. 4. Bring to a boil, stirring constantly. 5. Insert candy thermometer and boil without stirring until thermometer reaches 285 degrees or syrup reaches to soft crack stage. 6. Immediately remove from the heat, stir in soda and vanilla. 7. The baking soda will cause the mixture to foam and become frothy. 8. Pour syrup over popped corn, using two wooden spoons. 9. Mix well. 10. Bake 15 minutes at 250 degrees. Stir well, bake 15 minutes. 11. Turn out onto waxed paper and cool completely. 12. Break apart, store in airtight containers. Popcorn may be stored in airtight containers for 3 months.

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