Superbowl Sunday is THE DAY for big, loud happy get togethers. Everyone thinks about serving hearty lunches and snacks like hot chili, chips & dips, hamburgers and beer but what about that sweet tooth? Home made Crunchy Nut Caramel Popcorn is a sweet treat that combines the favorite taste of popcorn and roasted nuts and satisfies the sweet, salty, crunchy taste cravings we all have. Caramel, Nuts, popcorn..what could be better?
This candy recipe makes a big batch and can be made ahead of time. If you love CrackerJacks (R) I know you and your guests will go crazy for this super fresh, yummy beyond belief , everybody’s favorite, Crunchy Nut Carmel Corn. If you are just learning how to make candy, or are an accomplished cook looking for sweet recipes to add to you candy making recipe book, learning how to make caramel and using caramel as a dessert ingredient is great. Making home made caramel candy is very simple with just a few basic skills; learning about sugar and it’s basic temperature attribues and how to incorporate it into various candy recipes. This recipe is an excellent way to #1 learn how to make caramel candy, and #2 make an amazing and simple candy treat in your own kitchen.
Watch the step by step VIDEO for easy to follow instructions.
3 Quarts popped corn. About 1/2 cup kernels (We use Orville Redenbacher WHITE kernel)
1 Cup packed brown sugar
1/2 Cup Light Karo corn syrup
1/2 Cup (1 stick) lightly salted butter (DO NOT use margarine)
1/2 Tsp salt
1/2 Tsp baking soda (Fresh)
1/2 Tsp pure Vanilla extract.
1 Cup RAW Almonds
1/2 Cup RAW Cashews
1/2 Cup fresh Pecans (un-roasted and unsalted)
BIG mixing bowl
Heavy bottom saucepan so heat is evenly distributed
Wooden spoon to stir caramel
Parchment or wax paper
Open surface to cool caramel corn
Pop popcorn ( we use an air popper) Remove any un-popped kernels. Set aside in large mixing bowl.
In medium saucepan add corn syrup, brown sugar, salt and butter. Bring to boil over medium heat, stirring constantly.
RAW nuts are used in this recipe because they actually roast in the HOT caramel mixture. Pre roasted nuts will burn.
When mixture reaches 240° ADD RAW Almonds, continue to sitr. You will see the temperature drop… that’s O.K, keep stirring.
At 270° ADD RAW Cashews, continue to stir.
At 285° ADD pecans. Watch temp closely. As soon as your batch reaches 300° remove immediately from stove.
ADD baking Soda and Vanilla. Stir quickly until the mixture is frothy and well mixed. Work quickly so mixture doesn’t set in the pan.
Spoon mixture into your popped corn, Using 2 forks toss the corn and caramel mixture untill fully mixed.
Pour onto large waxed paper or parchment paper surface. Spread out, separate big clumps of nuts and evenly distribute. DON’T handle with bare hands. The mixture is extremely hot and will stick to your skin and may burn.
Cool and serve in a big bowl. You can prepare several days in advance. Store in Zip lock baggies for up to 4 days.
Send us a photo of YOUR Caramel corn treat. Tell us what your guests and family thought and just how quickly it was all eaten 🙂 Would love to hear about your success.
For more great recipes and “HOW TO” VIDEOS all about how to make Candy, how to make chocolate, chocolate recipes and tons of sweet recipes visit the website all about Gourmet Candy Making! Gourmet Candy Maker.com. There you will find VIDEO lessons on how to temper chocolate, the various stages of cooking sugar, how to make caramel, how to make caramel corn, how to make ganache, and chocolate truffles, coating and dipping using real chocolate and much much more.
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