Rating: 3 stars
31 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 3
  • 31 Ratings
Jane Kirby and Kay Chun

Gallery

Credit: Evan Sklar

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 54mg; 492 calories; carbohydrates 57g; cholesterol 20mg; fat 30g; fiber 4g; iron 2mg; protein 6mg; saturated fat 7g; sodium 42mg.
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