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Recipe courtesy of Gale Gand

Caramel Corn

  • Level: Intermediate
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: about 4 cups
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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


  1. 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:

  1. 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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