INGREDIENTS
4.4 oz pkg lightly salted popped popcorn – total 12 cups
1 cup toasted pecan halves
1 cup toasted hazeltnuts
salted butter, softened
1 1/3 cups of sugar (try cane sugar)
1 cup salted butter
1/2 cup light-color corn syrup
1 Tbsp instant espresso coffee powder
1 tsp vanilla
STEPS
1) Preheat oven to 300°F. Remove any unpopped corn kernels. Place popcorn and nuts in a roasting pan. Keep warm in oven. Coat a large sheet of foil with softened butter.
2) For caramel, coast the sides of a heavy medium saucepan with softened butter. In prepared saucepan combine sugar, 1 cup butter, corn syrup and espresso powder. Cook and stir over medium-high heat until the mixture comes to a boil. Clip a candy thermometer to the side of the pan. Reduce heat to medium. Continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 280°F (soft crack stage, about 15 minutes.
3) Immediately remove from heat; stir in vanilla. Carefully pour caramel mixture over popcorn mixture. Stir gently to coat. Spread popcorn mixture on buttered foil. Quickly break into clusters with two forks. When cool, place in an airtight container. Cover and store at room temp for 2 weeks.
NOTES
- From Oct 2025 BHG Magazine: What Can You Bring
- Not visible on BHG Website