Nutty Popcorn
Get ready to elevate your snack game with this irresistible Nutty Popcorn recipe! Perfectly popped kernels are coated in a luscious homemade caramel sauce and mixed with crunchy almonds, cashews, or your choice of nuts for a sweet, salty, and buttery treat. The recipe combines simplicity with indulgence, starting with quick prep and finishing with a slow bake to achieve that signature, crispy texture. A touch of vanilla and a hint of salt balance the flavors beautifully, making this snack perfect for movie nights, parties, or gifting. Plus, you can customize the nut blend to match your taste! Whether served fresh or stored for up to a week, this caramel-drenched Nutty Popcorn will keep everyone coming back for more.
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Recipe Information
Ingredients
- 0.5 cup popcorn kernels
- 2 tablespoons neutral oil (like vegetable or canola oil)
- 1 cup mixed nuts (almonds, cashews, peanuts, or your choice)
- 0.5 cup unsalted butter
- 0.5 cup brown sugar
- 2 tablespoons light corn syrup
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.25 teaspoon baking soda
Instructions
Heat a large pot with a lid over medium heat and add the oil.
Place 2-3 popcorn kernels into the pot and cover. Once those kernels pop, add the rest of the popcorn kernels to the pot and quickly cover again.
Shake the pot occasionally to prevent burning and allow all kernels to pop. Once the popping slows to around 2 seconds between pops, remove from heat.
Transfer the popped popcorn to a large, heatproof mixing bowl and remove any unpopped kernels.
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
Add the mixed nuts to the bowl with the popcorn and gently stir to combine.
In a medium saucepan over medium heat, melt the butter, brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly, and let it boil for 3 minutes without stirring.
Remove the saucepan from heat and carefully stir in the vanilla extract and baking soda. The mixture will bubble slightly.
Pour the caramel sauce over the popcorn and nuts. Use a spatula to gently but thoroughly toss everything until evenly coated.
Spread the mixture onto the prepared baking sheet in an even layer.
Bake for 45 minutes, stirring every 15 minutes to ensure even coating and crunchiness.
Remove from the oven and let the nutty popcorn cool completely on the baking sheet. It will crisp up as it cools.
Once fully cooled, break into clusters if necessary and serve immediately or store in an airtight container for up to one week.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 26.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
