Caramel Nut Corn
This treat is best made and enjoyed on the same day for the wonderful combination of crunchy corn and sweet caramel. Kept longer, especially in humid weather, the mix tends to get tough and sticky. Pop the corn first, as the caramel must be hot when you mix it into the corn.
- Serves: 8 cups
- Course: Snack
- 8 cups (2 L) popped corn
- 1 ½ cups (375 ml) brown sugar
- ½ cup (125 ml) water
- 3 tbsp (45 ml) butter
- 2 tbsp (30 ml) vinegar
- ½ tsp (2 ml) salt
- ½ tsp (2 ml) baking soda
- 1 cup (250 ml) slivered toasted almonds
- 1. Pop corn and set aside.
- 2. Combine sugar, water, butter, vinegar, and salt in a small, heavy saucepan. Swirl over medium heat while sugar dissolves, then raise heat and cook for about 10 minutes, until a spoonful of mixture forms a hard ball when dropped in ice water or mixture registers 260°F (125°C) on a candy thermometer.
- 3. Remove pan from heat and stir in baking soda. The mixture will foam up and become creamy.
- 4. Place popped corn and nuts in a large bowl. Pour caramel over top and stir to coat evenly. Spread on a large cookie sheet to cool, then break up into snack-sized chunks.