Edit ModuleShow Tags

Caramel-Nut Popcorn Crunch Recipe


Photo Courtesy of The Popcorn Board

Yummy caramely-nutty popcorn is always a welcome treat. I know I love popcorn in its many dressings. And it is really easy to make your own treats for parties or anytime—plus a jar of homemade caramel corn would be an especially nice little holiday gift. 

The folks at the Popcorn Board, the non-profit organization funded by U.S. popcorn processors to raise awareness of popcorn as a versatile, whole-grain snack—are doing their job tempting me with messages to share about this crunchy snack. Following is a sweet and crunch recipe perfect for holiday snacks and throughout the year.

If you would like to check out another recipe and learn a little more about popcorn click here. And check out a snazzy slow-motion video of a kernel popping.

Keep in mind that popcorn is a whole grain and is also gluten-free and low in calories. Popcorn provides energy-producing complex carbohydrates and is a good source of fiber—and three cups of popcorn equals one serving from the grain group.

Popcorn kernels expand up to 40 times their original size. So 1 ounce, which is 1/8 cup or 2 tablespoons of un-popped kernels will make 4 cups (1 quart) of popped popcorn. So depending on how large of a batch you might like to make, you can take it from there. And other nuts could be substituted if you prefer or, of course, omitted if anyone you know is allergic to them. 

Caramel-Nut Popcorn Crunch 

Makes about 20 pieces

10 cups freshly popped popcorn
2 cups whole almonds
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda

1. Preheat oven to 225°F.

2. Spray a 15 x 10-inch baking sheet with non-stick cooking spray.

3. Mix popcorn and almonds in large bowl.

4. Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. 

5. Remove from heat; stir in vanilla, almond extract and baking soda.

6. Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly. Bake for 1 hour in preheated oven. Cool completely.

7. Break into pieces and store in airtight container for up to about 2 weeks.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Classic Minnesota-Style Walleye Sandwich Recipe

Enjoy the ever-popular walleye sandwich even more when you make it yourself—and hopefully with fish freshly caught yourself, too

Celebrating the Daiquiri, New Rums from Bacardi, and Creative Cocktails

Rum drinks conjure thoughts of toes in the sand and refreshing summer cocktails

Lawless Distilling Bartender Named "Most Imaginative"

Minneapolis bartender Brandon Sass won the 12th Annual Most Imaginative Bartender regional competition

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest
Edit ModuleShow Tags
Edit ModuleShow Tags