Food & Cooking Recipes Dessert & Treats Recipes Macadamia Butter-Crunch Popcorn 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Lisa Hubbard Yield: 30 cups Pair this buttery, nutty, crunchy treat with our Chocolate-Almond Popcorn. Ingredients 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 Directions 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. Variations To make this recipe as seen on "Martha Stewart's Haunted House," use cashews instead of macadamia nuts. Rate it Print