Recipe courtesy of Gale Gand
Show: Sweet Dreams
Episode: Surprise Sweets
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
about 4 cups
Level:
Intermediate
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
about 4 cups
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

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