Nutted Popcorn

Photo by Evan Sklar
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  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 492 calories
    • Fat 30 g
    • Sat Fat 7 g
    • Cholesterol 20 mg
    • Sodium 42 mg
    • Protein 6 mg
    • Carbohydrate 57 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 54 mg

This recipe is best saved for a low-humidity day (as is any kind of candy making). Dry conditions help the caramel become and stay crisp, not chewy.


  1. Check 8cups popped popcorn
  2. Check 2cups pecan halves
  3. Check 1cup whole unblanched almonds
  4. Check 1/2cup pumpkin seeds
  5. Check 1tablespoon chili powder
  6. Check 1teaspoon cinnamon
  7. Check 1 1/2cups sugar
  8. Check 1cup light corn syrup
  9. Check 1/2cup butter
  10. Check 1teaspoon vanilla


  1. Heat oven to 250° F. Combine the popcorn, pecans, almonds, pumpkin seeds, chili powder, and cinnamon on 1 or 2 large baking sheets and place in the oven to warm through. 
  2. Meanwhile, combine the sugar, corn syrup, and butter in a medium saucepan and heat to boiling. Without stirring, cook over medium-high heat about 10 minutes or until the syrup turns a rich brown and a few drops of it form stiff threads in a cup of cold water. Stir in the vanilla.
  3. Remove baking sheet from oven and pour the syrup over the popcorn. Toss quickly with a spoon. Cool and break into pieces.