Holiday Dish 22: Nutted Popcorn
Posted
Monday, December 22, 2008 10:00 AM
by
Zach
This recipe is best saved for a low-humidity day (as is any kind of candy making). Dry conditions help the caramel become and stay crisp, not chewy.
8 cups popped popcorn
2 cups pecan halves
1 cup whole unblanched almonds 
1/2 cup pumpkin seeds
1 tablespoon chili powder
1 teaspoon cinnamon
1 1/2 cups sugar
1 cup light corn syrup
1/2 cup butter
1 teaspoon vanilla
Heat oven to 250ยบ F. Combine the popcorn, pecans, almonds, pumpkin seeds, chili powder, and cinnamon on 1 or 2 large baking sheets and place in the oven to warm through. Meanwhile, combine the sugar, corn syrup, and butter in a medium saucepan and heat to boiling. Without stirring, cook over medium-high heat about 10 minutes or until the syrup turns a rich brown and a few drops of it form stiff threads in a cup of cold water. Stir in the vanilla.
Remove baking sheet from oven and pour the syrup over the popcorn. Toss quickly with a spoon. Cool and break into pieces.
Yield: 12 cups