CARAMEL POPCORN WITH ROASTED NUTS
One recipe that I turn to every December is Caramel Popcorn with Roasted Nuts. For years and years, my mom would make this popcorn at Christmas and package it up in pretty tins for her kids.
This popcorn is buttery. No, it is very buttery. And heaving with caramel and roasted nuts. You’ll want to go for a hike or a skate or a jog around the block after heavy consumption of this stuff.
Making the caramel is like a fun science project and requires your undivided attention. There is tremendous bubbling, especially when you add the baking soda and booze, but don’t be afraid. This is all normal.
Given that this makes a rather large batch, you can keep some for yourself and pack it up the rest to give away. Everybody wins! Just between you and me, this has been known to very sneakily find its way into a movie theatre over the holiday season. Shhhh! Don’t tell! 3 cups nuts, preferably unsalted pecan halves and almonds 18 cups freshly popped popcorn (3/4 cup unpopped popcorn kernels)
2 2/3 cups packed brown sugar 2 cups salted butter, plus more for greasing the pans
1 cup golden syrup or dark corn syrup 1 tsp cream of tartar
1 tbsp rum (white or dark) 1 tsp baking soda
1. Preheat the oven to 350 F. Place the rack in the centre of the oven. Butter two rimmed baking sheets.
2. Spread the nuts on an ungreased baking sheet and roast for 5 minutes, stirring occasionally and keeping an eye on them so they don’t burn. Let them cool completely then mix with your popped corn in a very large bowl, or 2 large bowls.
3. Combine the sugar, butter, syrup and cream of tartar in a large, deep saucepan. Cook over medium-high heat for about 5 minutes, until a small amount forms a ball when dropped into a glass of cold water.
4. Remove the caramel from the heat and stir in the rum and baking soda. It will bubble up quite a lot, but this is normal. Pour this over the nuts and popcorn. Stir everything really well, and then divide it between the two buttered baking sheets. Press the caramel corn into the pans.
5. Let the popcorn cool, then tear it into pieces to devour immediately, or pack it into airtight containers. This keeps well in an airtight container for up to a week, or you can freeze it for up to one month.