Cinnamon Caramel Nut Crunch
Minutes Prep Time: 40
Minutes Total Time: 90
Servings: 40
Difficulty: easy
Minutes Prep Time: 40
Minutes Total Time: 90
Servings: 40
Difficulty: easy
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
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 22 mg | 2% |
Carbohydrate | 17 g | 6% |
Cholesterol | 12 mg | 4% |
Total Fat | 9 g | 13% |
Iron | 1% | |
Calories | 146 kcal | 7% |
Sodium | 79 mg | 3% |
Protein | 2 g | 4% |
Saturated Fat | 3 g | 17% |
Sugars | 14 g | 1% |
Vitamin C | 0 |
Preheat oven to 250°F. Spray two 15x10-inch shallow baking pans, rubber spatula and very large bowl with cooking spray.
Pop kernel corn according to package directions. Remove all unpopped kernels. Place popped corn (about 4 quarts) and nuts in bowl.
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.
Bake 1 hour, stirring every 20 minutes. Remove from oven. Spread onto parchment or waxed paper to cool thoroughly. Store in tightly sealed container.
A large roasting pan works well for tossing together the popped corn, nuts and syrup mixture if a VERY large bowl is not available.
Cinnamon Caramel Nut Crunch