Cinnamon Caramel Nut Crunch
40Prep Time Minutes
90Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
1/2 cup Orville Redenbacher's® Gourmet® Popping Corn
2 cups salted mixed nuts
1 cup unsalted butter (1 cup = 2 sticks)
2 cups firmly packed brown sugar
1/2 cup light corn syrup
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
|% Daily Value|
|Total Fat||9 g||13%|
|Saturated Fat||3 g||17%|
|Dietary Fiber||1 g||4%|
|Vitamin A||142 iu||3%|
Preheat oven to 250°F. Spray two 15x10-inch shallow baking pans, rubber spatula and very large bowl with cooking spray.
Pop kernel corn according to package directions. Remove all unpopped kernels. Place popped corn (about 4 quarts) and nuts in bowl.
Melt butter in medium saucepan over medium-high heat. Add brown sugar, syrup, cinnamon and salt; bring to a boil, stirring constantly. Continue boiling 5 minutes without stirring. Remove from heat; stir in baking soda. Immediately pour over popcorn mixture and toss gently with rubber spatula to coat evenly. Divide mixture between baking pans.
Bake 1 hour, stirring every 20 minutes. Remove from oven. Spread onto parchment or waxed paper to cool thoroughly. Store in tightly sealed container.
A large roasting pan works well for tossing together the popped corn, nuts and syrup mixture if a VERY large bowl is not available.
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.