Caramel Crunch Corn

 This recipe from the Better Homes and Gardens Test Kitchen Favorites is one of my favorites. 

  The caramel corn does not have to be baked in the oven after the syrup is poured on and I think it is more of a almond toffee taste. The addition of the sliced almonds and toasted pecans is one of the best reasons to eat this.

  Buttering the sides of the pan helps to keep the syrup from sugaring while you are cooking this to a soft crack stage. When you pour it over the popcorn and nuts, do not scrape the sides. This is most often what will cause your syrup to sugar. 

  Having two people helps when you are working with it, just not younger children as the sugar syrup is very, very hot. After it cools in the pan, you can use your hands to break up the clumps further if you like more of a crackerjack type of caramel corn. We like having it in small clusters, so I do not break it up too small.

  This is messy and sticky, but the pans do clean up quite easily and it tastes so much better than the stuff you buy at the supermarket. This batch cost $5.79 for about 10 cups. The cheapest brand in the store was $2.00 for 2 cups. 

Caramel Crunch Corn

8 cups popped popcorn (not microwaved)

1 cup pecan halves, toasted

1 cup slivered almonds, toasted

1 ⅓ cups sugar

1 cup butter, Use some of this to butter the sides of your pan

½ cup white corn syrup

1 teaspoon vanilla

  Remove all unpopped kernels from popped corn. Place popcorn and nuts in a large baking or roasting pan. Keep warm in A 250° oven while you are making the caramel.

  For the Caramel mixture, butter sides of a heavy, medium saucepan; in sauce pan combine the sugar, butter and corn syrup. Cook and stir over medium high heat until mixture boils. Clip a candy thermometer to the side of the saucepan. Reduce heat to medium and continue boiling at a moderate, steady rate; stirring frequently (do not scrape sides of pan) until thermometer registers 280°F or soft crack stage. Remove from heat, stir in vanilla.

  With someone to help, if you have that option, pour the hot syrup over the popcorn and nuts. Quickly, gently stir to coat. Spread the popcorn on a large sheet of foil and allow to cool, breaking up the large clumps with two forks. After it has cooled, store in an air tight container, if you have any left that is.