It’s come to be expected that every Fall at least one batch of Nutty Caramel Corn will be shared with my daughters. Often, the hinting begins before Halloween. So, I really wasn’t surprised when I found myself popping and stirring corn last weekend during our visit with the girls in Nashville. We were in town to cheer on our older daughter, Allison, as she ran her first half marathon! By the way, as if you couldn’t guess, I am so proud of her for accomplishing this personal goal! Later in the afternoon, while Allison was resting and recovering, it was time for Lindsay to get a lesson in caramel corn making. Our family weekend was definitely one filled with life, love, and good food!
The Nashville Marathon started and finished in front of the Hard Rock Cafe on Broadway. The whole family was there to show our support for Allison on this chilly Saturday. She finished in 2:29:58, meeting her goal of 2-1/2 hours! She did great, and even plans to run another half marathon next Spring. There has been some talk about her Dad joining her next time…
To make this caramel corn, you’ll need to pop 6 quarts of popcorn (about 1 cup unpopped). Lindsay has a Cuisinart Popcorn Popper which made this first step really easy. The next step requires cooking the caramel on the stovetop (follow the directions in the recipe below exactly) and then mixing with the popped corn and nuts. Bake for a hour, stirring every 15 minutes, and that’s it!
I’ve been using this Southern Living recipe since the early 90s when I clipped it from the magazine–way before Pinterest pinning–and it’s always a hit! The popcorn can be stored for 2-3 weeks in an airtight container–if it lasts that long–and makes a great homemade seasonal gift. Enjoy!
- 6 qts. freshly popped corn (1 cup unpopped)
- 1 cup pecan halves
- 1 cup cashews
- 1 cup butter
- 2 cups firmly packed brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- Combine first three ingredients in a large roasting pan; set aside.
- Melt butter and stir in brown sugar, corn syrup, and salt. Bring to a boil over medium heat, stirring constantly. Boil five minutes without stirring.
- Remove from heat and stir in baking soda and vanilla. Pour over popped corn and nuts and stir well.
- Bake at 225 degrees for 1 hour, stirring every 15 minutes. Cool and break into pieces. Store in airtight container.