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Recipe Detail Page
Nutty and Nice Crunchy Caramel Popcorn
Holiday 2005
Designer nuts and the zing of minced ginger raise this poppycock well above the store-bought kind. Fair warning: it can become addictive, especially when paired with chilled lager from Germany.
Makes about 8 cups (2 L)
6 cups (1.5 L) popped corn
½ cup (125 mL) each pecan halves, unblanched almonds,
cashews and macadamia nuts
1/3 cup (75 mL) butter
2/3 cup (150 mL) granulated sugar
1/3 cup (75 mL) corn syrup
¼ tsp (1 mL) salt
1 tbsp (15 mL) minced ginger root
¼ tsp (1 mL) baking soda
1. Preheat oven to 250ºF (120ºC).
2. Combine popcorn and nuts in large bowl. Set aside.
3. Melt butter in medium saucepan over medium heat. Stir in sugar, corn syrup and salt. Bring to a boil, stirring constantly then boil gently without stirring for 5 minutes.
4. Remove from heat. Stir in ginger root and baking soda. Pour over popcorn mixture. Toss to coat evenly. Turn onto a large roast pan or baking sheet.
5. Bake in centre of preheated oven, stirring occasionally, for 35 to 40 minutes or until crisp and caramel coloured. Turn out onto waxed paper-lined tray. Cool completely. Break into pieces. Store in tightly covered container.
Makes about 8 cups (2 L)
