Back to Recipes

Almond Pecan Caramel Corn

Desserts, Holidays, Snacks, Vegetarian, High Potassium, High Protein, Low Sodium

Ingredients

Based on 10 servings per recipe.

  • 20 cups popped popcorn or about 3/4 cup popcorn kernels
  • 2 cups unblanched almonds
  • 1 cup pecan halves
  • 1 cup granulated sugar
  • 1 cup unsalted butter
  • 1/2 cup corn syrup
  • pinch of cream of tartar
  • 1 teaspoon baking soda

Preparation

1. In a large roasting pan, layer cooked popcorn evenly with almonds and pecans.
2. In large heavy saucepan, stir together sugar, butter, corn syrup and cream of tartar.
3. Bring to boil over medium-high heat, stirring constantly. Let boil for 5 minutes without stirring.
4. Remove from heat and stir in baking soda.
5. Pour caramel evenly over popcorn mixture, stirring to coat well.
6. Bake at 200 degrees for 1 hour, stirring every 10 minutes.
7. Let cool, stirring occasionally. Store in airtight tin for up to one week.

About This Recipe

Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.

More recipes like this


Pita Wedges


Snacks, Low Phosphorus, Low Potassium, Low Protein

Fruit Vinegar Salad Dressing


Salads, Sauces, Vegetarian, Low Phosphorus

Simple White Sauce


Sauces, Vegetarian, Low Phosphorus, Low Potassium