Almond-Cashew Caramel Corn

June 14, 2010

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When I was little, my dad and I would buy a tin of Poppycock and sit together and eat the whole tin in one sitting.   I am not proud of this indulgence nor the fact that I have a few cavities to prove it, but the memory of my dad and I sharing something so special and indulgent is a memory I carry around with me. My dad loved food.  Most of my favorite memories of my dad are the ones that center around a special bakery, the perfect hamburger, the creamiest milk shake and the best fried zucchini circles.  Just to name a few.

This week is last week of school.  I am in awe at how quickly the year flew by.  Time just goes so fast and I am trying really, really hard to be in the moment, cherish the little moments and embrace all that I have.  As each of my kids grow older and move on to new experiences, my list just grows and grows on who I want to thank and appreciate for a wonderful year.  This year the list is especially long as I have three kids in three different schools.  As much as I tell myself, “next year, I am going to buy them something” I just can’t help myself to make and create, give from the heart and hopefully convey my gratitude for taking care of my kids all year.

This caramel corn is the first of many creations.  I am also making a milk chocolate cookie, Cherry crumb bars, blueberry crumb cake, blueberry pound cake, triple chocolate triangles, and a banana nut loaf.

I have adapted this recipe and it is almost as good as the caramel corn I grew up eating.

 


Almond-Cashew Caramel Corn
makes approximately 8 cups

ingredients:
1/2 cup popcorn kernels, freshly popped
2 cup whole almonds
1 cup whole cashews
2 cups brown sugar
6 Tbls. unsalted butter
3 oz. brown rice syrup
3 tsp. vanilla extract
1/2 tsp almond extract
3/4 tsp. salt
3/8 tsp. baking soda

instructions:
• preheat oven to 250*.  butter or spray 2 baking pans.  mix warm popcorn and nuts in prepared pans.  place in the oven until caramel sauce is ready.
• combine brown sugar, butter, + corn syrup in heavy medium saucepan.  whisk over medium low heat until sugar dissolves and butter melts.  attach a candy thermometer to the side of the pan and increase the heat to high and boil without stirring until 255*.  remove from heat.
• stir in vanilla extract, almond extract, salt + baking soda (the mixture will bubble, so stand back).  gradually pour the caramel over the popcorn and nuts, stirring.  try to coat all the popcorn.
• bake for about 1 hour and 20 minutes.  I like to bake it in 20 minutes increments, stir a little, rotate the pan and then bake 20, etc.  cool completely.
• be careful, this is addicting.

{ 10 comments… read them below or add one }

1 jocelyn June 14, 2010 at 9:56 pm

can i have some? i want the little hand to go with it too please.

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2 Nicole June 15, 2010 at 2:23 am

Those look so good. Who does not love Cashews and Almonds…. Love it!!!

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3 marla {family fresh cooking} June 18, 2010 at 8:36 pm

Ahhhh, what lovely experiences you share here. Those memories of your dad and the ones you are creating with your children are so wonderful! The popcorn looks grand. xo

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4 emg June 23, 2010 at 2:56 am

I was lucky enough to get a portion of the caramel corn, and it was so good I ate it all before I had a chance to share it with the kids. Best caramel corn ever! Not too sticky with good saltiness from the nuts.

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5 oneordinaryday June 25, 2010 at 12:30 am

Oh my gosh, this looks delicious. Caramel corn just hit a new high with those cashews and almonds. Yum.

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6 Nora August 26, 2011 at 6:57 pm

We should all make some and deliver it to Prince Poppycock!!!!!

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7 Deeps @ Naughty Curry December 27, 2011 at 9:10 pm

never knew making caramel popcorn was this easy!

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8 Susan December 29, 2011 at 7:08 am

It is one of those easy, quick go to treats (or gifts). My only suggestion is to always make a bit more caramel sauce because it can be somewhat tricky covering all of the
popcorn with the caramel goodness!

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9 Stephanie December 10, 2014 at 5:41 pm

Did you use raw (unsalted) nuts or salted? Can’t wait to try this!!!

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10 Susan December 10, 2014 at 7:43 pm

Hi Stephanie, I would use salted. You can also opt to use what ever nuts you prefer. I love this stuff. It’s addicting. Thanks for reaching out – let me know how you like it!

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