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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. 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.
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