by Annelle
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my 21 recipes »
Annelle's Notes:
Expand10 cups of popped pop corn Ask a question about this ingredient
2 cups almonds Ask a question about this ingredient
2 cups pecan halves Ask a question about this ingredient
2 cups brown sugar Ask a question about this ingredient
2 sticks butter Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
1/2 cup light corn syrup (spray your cup with cooking spray before measuring, and the syrup will all pour right out!) Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
Optional: tiny bit of cayenne pepper Ask a question about this ingredient
Preheat oven to 250 degrees.
Ask a question about this stepSpray two of the huge aluminum disposable pans with butter flavored cooking spray. (I keep a couple of these pans all the time for mixing and cooking large quantities. I wash them and keep using them forever. They're so good for this type of recipe because of their tall sides, plus they are light and easy to handle.)
Ask a question about this stepPlace popcorn and nuts in a large mixing bowl.
Ask a question about this stepIn a saucepan over medium heat, combine sugar, butter, salt, syrup and vanilla. Bring to a boil, and boil, stirring constantly for 5 minutes. Remove from heat and add baking soda. Mixture will bubble up, so you need large, deep pan. Stir vigorously until mixture is smooth.
Ask a question about this stepPour syrup over popcorn and stir until evenly coated. Spread coated corn and nuts evenly into the two prepared pans and place in preheated oven. Bake for 40 minutes, stirring every ten minutes. (If you would like, bake for about 50 minutes, stirring every ten minutes, and the corn will resemble cracker jacks. I prefer the less browned version.)
Ask a question about this stepRemove pans from oven to cool. (This is optional: take tiny bits of cayenne pepper in your fingers and evenly sprinkle over popcorn and nuts, then mix.) When cool break into bite sized pieces. Store in large zip-lock bags until ready to eat.
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