Macadamia Butter-Crunch Popcorn

Photo: Lisa Hubbard
30 cups

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


  • 25 cups (from about 1 cup kernels) popped popcorn

  • 4 cups raw whole macadamia nuts, toasted (about 1 pound)

  • 1 ¼ cups packed light-brown sugar

  • 5 tablespoons light corn syrup

  • 10 tablespoons (1 ¼ sticks) unsalted butter

  • 1 ¼ teaspoons coarse salt

  • ¾ teaspoon baking soda


  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.


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

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