Spiced Caramel Corn and Nut Mix

Pecans, almonds, and sweet pumpkin-spiced caramel corn come together to make this fun and festive treat!

Spiced Caramel Corn and Nut Mix
Yield: approximately 16 cups
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  1. 12 cups air-popped white kernel popcorn
  2. 2 cups toasted pecan halves
  3. 2 cups toasted whole almonds
  4. 2 cups firmly packed light brown sugar
  5. 1⁄2 cup light corn syrup
  6. 1⁄2 cup dark corn syrup
  7. 1⁄2 cup plus 3 tablespoons unsalted butter
  8. 2 tablespoons vanilla extract
  9. 1 teaspoon baking soda
  10. 1 teaspoon sea salt
  11. 1⁄2 teaspoon ground cinnamon
  12. 1⁄2 teaspoon pumpkin pie spice
  1. Preheat oven to 250°. Coat a large disposable aluminum pan with nonstick cooking spray. Combine popcorn, pecans, and almonds in prepared pan. Set aside.
  2. In a medium saucepan, combine brown sugar, corn syrups, butter, and vanilla. Bring to a boil over medium heat. Cook for 5 minutes, stirring only once. Remove mixture from heat. Add baking soda, salt, cinnamon, and pumpkin pie spice, stirring to combine. Pour caramel mixture over popcorn mixture, stirring to coat.
  3. Bake for 15 minutes; remove from oven and stir mixture. Repeat 3 times for a total of 1 hour. Remove from oven; stir once more to break up any large clusters. Let cool for 20 minutes. Serve warm or at room temperature. Store in an airtight container for up to 1 week.
Taste of the South https://www.tasteofthesouthmagazine.com/


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