How to Make Nutty Caramel Corn for a Halloween Treat

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Nutty Caramel Corn

Yield: 8 servings

Ingredients:

• 10 cups popped popcorn
• 1-1/2 cups granulated sugar
• 1/2 dark brown sugar, packed
• 1/2 cup corn syrup
• 1/2 cup water
• 2 tablespoons butter
• 1 cup raw whole almonds
• 1/2 cup whole raw cashews
• 3/4 raw pecan halves
• 2 teaspoons salt
• 2 teaspoons baking soda

1. Rinse a large stainless steel bowl with hot water and dry well (this heats the bowl). Put the popped corn in the bowl.

2. Combine the granulated sugar, brown sugar, corn syrup, and water in a heavy 6-quart saucepan and cook on medium heat, stirring occasionally until it comes to a boil. Place a lid on the pot for 1 minute to allow the sugar crystals to wash down the inside of the pot. Remove the lid and clip a candy thermometer to the side of the pot without allowing the tip to touch the bottom of the pan. Continue cooking and stirring

3. When the temperature reaches 240 degrees, add the butter and almonds and continue stirring. At 270 degrees, add the cashews and continue stirring. At 285 degrees, add the pecans and cook to 300 degrees. Remove the mixture from the heat.

4. Stir in the salt and baking soda; then pour the mixture over the popcorn in a stainless steel bowl and mix thoroughly with two had rubber spatulas to coat completely. Spread the popcorn mixture over aluminum foil and break clumps apart with your hands while wearing leather utility gloves.