Food recipes
Nutty Caramel Popcorn
Nutty Caramel Popcorn Ingredients: corn, sweet, white, raw nuts, cashew nuts, raw nuts, macadamia nuts, raw nuts, almonds sugars, brown syrups, corn, light butter, without salt orange juice, raw salt, table vanilla ex...
Nutty Caramel Popcorn
Ingredients:
corn, sweet, white, raw
nuts, cashew nuts, raw
nuts, macadamia nuts, raw
nuts, almonds
sugars, brown
syrups, corn, light
butter, without salt
orange juice, raw
salt, table
vanilla extract
leavening agents, baking soda
Directions:
Preheat oven to 250 degrees F. Butter a large roasting pan.
Combine popped corn and nuts in the prepared pan, mixing well.
Place in the oven while preparing the glaze.
In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt.
Bring to a boil, stirring constantly until the sugar dissolves.
Boil for 4 minutes without stirring.
Remove from the heat and mix in the vanilla and baking soda.
BE VERY CAREFUL WITH THE SODA AS IT MAY MAKE THE SYRUP FOAM UP AND SPATTER A BIT!Gradually pour the glaze over the popped corn mixture, stirring to coat well.
Bake until dry; stirring occasionally, approximately 1 hour.
Remove from the oven.
Using a metal spatula, free the popcorn from the bottom of the pan.
Let cool completely in the pan.
Break into clumps.
Store in an airtight container at room temperature for up to 1 week.
Ingredients:
corn, sweet, white, raw
nuts, cashew nuts, raw
nuts, macadamia nuts, raw
nuts, almonds
sugars, brown
syrups, corn, light
butter, without salt
orange juice, raw
salt, table
vanilla extract
leavening agents, baking soda
Directions:
Preheat oven to 250 degrees F. Butter a large roasting pan.
Combine popped corn and nuts in the prepared pan, mixing well.
Place in the oven while preparing the glaze.
In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt.
Bring to a boil, stirring constantly until the sugar dissolves.
Boil for 4 minutes without stirring.
Remove from the heat and mix in the vanilla and baking soda.
BE VERY CAREFUL WITH THE SODA AS IT MAY MAKE THE SYRUP FOAM UP AND SPATTER A BIT!Gradually pour the glaze over the popped corn mixture, stirring to coat well.
Bake until dry; stirring occasionally, approximately 1 hour.
Remove from the oven.
Using a metal spatula, free the popcorn from the bottom of the pan.
Let cool completely in the pan.
Break into clumps.
Store in an airtight container at room temperature for up to 1 week.