advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Macadamia Butter-Crunch Popcorn

  • Yield: Makes about 30 cups
Macadamia Butter-Crunch Popcorn

Source: Martha Stewart Living, December 2004

Ingredients

  • 25 cups (from about 1 cup kernels) popped popcorn
  • 4 cups raw whole macadamia nuts, toasted (about 1 pound)
  • 1 1/4 cups packed light-brown sugar
  • 5 tablespoons light corn syrup
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1 1/4 teaspoons coarse salt
  • 3/4 teaspoon baking soda

Directions

  1. Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 4 minutes. Stop stirring; continue cooking until mixture lightens in color, 5 minutes more. Remove from heat; stir in baking soda.

  2. Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.

Variations

To make this recipe as seen on "Martha Stewart's Haunted House," use cashews instead of macadamia nuts.

Reviews (4)

  • Happy_Birthday_Dr_Seuss 28 Jan, 2013

    Macadamia Butter-Crunch Popcorn
    Russell's Monday Brunch
    Monday Brunch Guest Dr. M.R.C. Greenwood, PhD
    Nutritious and Delicious!

  • jewelieb 16 Dec, 2010

    25 cups seems like an awful lot. How many servings does this make?

  • fast0013 12 Dec, 2010

    I first made this in 2004 when it came out in Living. I made it to give away for Christmas gifts and it was a hit. It's easy and very tasty. I also substituted other kinds of nuts as well.

  • tina82 25 Dec, 2008

    this is a yummy recipe

Related Topics