Snap-Crackle Popcorn and Nuts


A KosherEye Signature Recipe

We have been making this delicious popcorn confection for years and "gifting" it to co-workers, friends and family. The original recipe was found in a magazine - it is a "keeper".


16 cups popped corn (about 3/4 cup popcorn)*
1 and 1/2 cups pecans
1 and 1/2 cups California walnuts
1 cup packed brown sugar
1/2 cup butter or margarine (1 stick)
1/2 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract


Preheat oven to 250 degrees. Place popped corn, pecans, and walnuts in large open roasting pan (17 1/4 by 11 1/2-inches); set aside.

Prepare caramel coating: In heavy 2-quart saucepan over medium heat, heat brown sugar, butter or margarine, corn syrup, and salt to boiling; boil 5 minutes, stirring frequently.  Remove saucepan from heat; stir in vanilla extract.

Pour hot sugar mixture over popped-corn mixture, stirring to coat well. Bake popped-corn mixture 1 hour, stirring  frequently.

Spoon caramel-covered popcorn mixture into another large roasting pan or onto waxed paper to cool, stirring occasionally to separate. Store popcorn mixture in tightly covered containers to use up within 1 week.


Yield: makes about 21 cups.

To Cook Caramel Coating in Microwave Oven:
In deep 2-quart bowl, combine brown sugar, butter or margarine, corn syrup, and salt. Cook on High 7 minutes or until mixture boils and thickens, stirring after 4 minutes; stir vanilla extract into mixture.

*we use an air-popper to pop the corn.

Recipes: Snacks, Popcorn, Parve or Dairy, Kosher