Pair this buttery, nutty, crunchy treat with our Chocolate-Almond Popcorn.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

Reviews (3)

1 Ratings
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Rating: Unrated
25 cups seems like an awful lot. How many servings does this make?
Rating: Unrated
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.
Rating: Unrated
this is a yummy recipe