Cinnamon Caramel Nut Crunch

Cinnamon Caramel Nut Crunch

Popped corn and mixed nuts coated with a cinnamon-spiced caramel syrup, then slowly baked for a delicious spiced caramel corn

Prep Time
1 ½
Total Time
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  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup Orville Redenbacher's® Gourmet® Popping Corn
  • 2 cups salted mixed nuts
  • 1 cup unsalted butter (1 cup = 2 sticks)
  • 2 cups firmly packed brown sugar
  • 1/2 cup light corn syrup
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Nutrition Information

Serving Size: 40 servings (1/2 cup each)
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Nutrition Information close
Amount per Serving
Calories 146  
  % Daily Value*
Total fat 9 g 13%
Saturated fat 3 g 17%
Cholesterol 12 MG 4%
Sodium 79 MG 3%
Carbohydrate 17 g 6%
Dietary fiber 1 g 4%
Sugars 12 g
Protein 2 g
Vitamin A   3%
Vitamin C   0%
Calcium   2%
Iron   1%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information


  1. Preheat oven to 250°F. Spray two 15x10-inch shallow baking pans, rubber spatula and very large bowl with cooking spray.
  2. Pop kernel corn according to package directions. Remove all unpopped kernels. Place popped corn (about 4 quarts) and nuts in bowl.
  3. Melt butter in medium saucepan over medium-high heat. Add brown sugar, syrup, cinnamon and salt; bring to a boil, stirring constantly. Continue boiling 5 minutes without stirring. Remove from heat; stir in baking soda. Immediately pour over popcorn mixture and toss gently with rubber spatula to coat evenly. Divide mixture between baking pans.
  4. Bake 1 hour, stirring every 20 minutes. Remove from oven. Spread onto parchment or waxed paper to cool thoroughly. Store in tightly sealed container.

Cook's Tip

A large roasting pan works well for tossing together the popped corn, nuts and syrup mixture if a VERY large bowl is not available.
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