Important: You must be 19 years of age to purchase alcohol.
View Cart

Home and store delivery orders may take longer than normal due to higher order volumes. Shop 10,000+ products online.
Need it sooner? Choose Same-Day Pickup, available now at 190+ stores.

Nutty and Nice Crunchy Caramel Popcorn

Holiday 2005
200506076.jpg
food and drink

BY: Jill Snider

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.

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)

What to Serve

LCBO#:620062
$13.85  
200506076.jpg
food and drink

Nutty and Nice Crunchy Caramel Popcorn

Holiday 2005

BY: Jill Snider

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.

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)

Back To Top