Cinnamon Caramel Nut Crunch

Popcorn and mixed nuts coated with a cinnamon-spiced caramel syrup, then slowly baked for a delicious spiced caramel corn.
  • Prep time 40 minutes
  • Total time 90 minutes
  • Servings 40

Ingredients

  • 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

Directions

  • Step one

    Preheat oven to 250°F. Spray two 15x10-inch shallow baking pans, rubber spatula, and very large bowl with cooking spray.

  • Step two

    Pop kernel corn according to package directions. Remove all unpopped kernels. Place popcorn (about 4 quarts) and nuts in bowl.

  • Step three

    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.

  • Step four

    Bake 1 hour, stirring every 20 minutes. Remove from oven. Spread onto parchment or waxed paper to cool thoroughly. Store in tightly sealed container.

Tips

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