Serves 12| Hands-On Time: | Total Time:
- 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.
- 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.
- Remove baking sheet from oven and pour the syrup over the popcorn. Toss quickly with a spoon. Cool and break into pieces.
- Per Serving
- Calories 492
- Calcium 54mg
- Carbohydrate 57g
- Cholesterol 20mg
- Fat 30g
- Fiber 4g
- Iron 2mg
- Protein 6mg
- Sat Fat 7g
- Sodium 42mg
What does this mean? See Nutrition 101 .
To toast nuts, brown them in a dry skillet over medium heat, stirring frequently, for 2 to 3 minutes.