Macadamia Butter-Crunch Popcorn Recipe | Cooking | How To | Martha Stewart Recipes

Macadamia Butter-Crunch Popcorn

yield Makes about 30 cups

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

Variations

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

Directions

Step 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.
Step 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.

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Reviews (5)

toneypan

21 Apr, 2013
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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

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