Ingredients
- 2 cups sugar
- 2/3 cup water
- 1 tablespoon butter
- 4 cups Popped Corn, recipe follows
- 1/2 cup toasted pecans
- 1/2 cup toasted cashews
Directions
Place sugar in a saucepan. Pour water around the sides of the pan. Make an X with your finger across the sugar. Cook over medium-high heat, swirling the pan, until the mixture turns a caramel color. Remove from the heat, add the butter carefully as it will bubble up, add popped corn, and toasted nuts. Pour onto a silicone baking mat or foil lined cookie sheet. Break into clusters while still warm.
Popped Corn:
To make popcorn on the stove: put 2 to 3 tablespoons oil in a large pot with high sides, and add 1 kernel of corn. Heat oil over medium-high heat until the kernel pops. Add 1/3 cup corn kernels and shake pan continuously until all the kernels are popped.
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By aarion
Medford, 77
on October 30, 2010
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This recipe was not as easy to get right as it sounds, and tasted more like cotton candy than caramel.
By susie_crwy83_12...
Roseville, 43
on October 10, 2009
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So i tryed this recipe and I had a very hard time with it. I normaly can do anything thats tossed at me but this just wouldnt turn carmel for me. There are easier recipes out there!! Dont use this one!
By persnickety234
on December 26, 2008
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The first time we tried this recipe it didn't work at all, possibly because I put the water in the pan before the sugar so make sure not to do that . The important things are
1. NOT to stir the mixture (other recipes will tell you this until it is very close to the end
2. use high heat
3. have the popcorn ready and over the tin foil or silicone the SECOND you shut off the heat; the mixture hardens in a matter of seconds. I would also advise to use way more popcorn than the recipe says, unless you want it EXTREMELY sugary.
Overall the mixture does look and taste like caramel. Be careful because it is very hot.
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