"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Caramel Nut Popcorn Recipe

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This recipe for Caramel Nut Popcorn, by , is from The Gilbert Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Martha Maddox

Category:
Category:

Ingredients:  
Ingredients:  
5 quarts freshly popped popcorn
3 cups whole almonds and pecan halves
1 cup sugar
1/2 cup light corn syrup
1 cup butter
1 tablespoon grated orange zest (optional)
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda

Directions:
Directions:
Preheat oven to 250. Butter a large roasting pan. Combine the nuts and popcorn and place in the oven oven to heat through while making the glaze.
In a large heavy saucepan combine the sugar, syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil 5 minutes without stirring. Remove from heat and stir in the vanilla and baking soda. Slowly, pour over the popcorn mix, stirring to coat well.
Bake until dry, stirring occasionally, about an hour. Remove from the oven and using a spatula, loosen from the bottom of pan. Cool completely in the pan. Break into clumps. Store in an airtight container at room temperature for up to a week.

 

 

 

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