Ingredients
- 24 cups popped popcorn
- 1 can mixed nuts
- 1 cup butter
- 1 1/2 cups sugar
- 1 cup white corn syrup
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1/2 tsp vanilla
- Can substitute 1 1/2 cups mixed toasted pecans and natural almonds, coarsely chopped.
Preparation
Step 1
Place popped popcorn and nuts in a large greased bowl.
Melt butter in a medium saucepan over medium heat. Add sugar and corn syrup; cook, stirring, until mixture boils. Reduce heat and simmer gently, uncovered, without stirring, until soft-ball stage is reached (240F on a candy thermometer). Remove from heat and immediately stir in baking soda, cream of tartar, salt and vanilla. Mixture will foam.
Pour sugar mixture over popcorn mixture and stir gently to coat. Spread popcorn mixture in a single on waxed paper on a cookie sheet. Cool completely in pans.
Break popcorn mixture into clusters. Store in an airtight container for up to 4 days or freeze for up to 1 month.
Note: 2/3 cup un-popped popcorn yields about 24 cups popped popcorn.