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

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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 (3)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
12/16/2010
25 cups seems like an awful lot. How many servings does this make?
Rating: Unrated
12/12/2010
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.
Rating: Unrated
12/25/2008
this is a yummy recipe
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