Popcorn Nut Crunch Recipe
Meet the Cook: Our brood - five children from 16 to 23 - says it's not Christmas here until I make this. I usually double the recipe so I can put some in tins or baskets for hostess gifts when we're invited out. As long as it's kept in a dry place, Popcorn Nut Crunch will last - up to 3 weeks if you seal it in a tin. -Midge Stolte, Blackfalds, Alberta
Meet the Cook: Our brood - five children from 16 to 23 - says it's not Christmas here until I make this. I usually double the recipe so I can put some in tins or baskets for hostess gifts when we're invited out. As long as it's kept in a dry place, Popcorn Nut Crunch will last - up to 3 weeks if you seal it in a tin. -Midge Stolte, Blackfalds, Alberta
- Carbohydrate 100.0280816998 g
- Cholesterol 15.2515625194334 mg
- Fat 15.4461256215853 g
- Fiber 17.2295436797252 g
- Protein 16.5530362194481 g
- Saturated Fat 4.63661406579387 g
- Serving Size 1 1 serving (143g)
- Sodium 74.0997500514717 mg
- Sugar 82.798538020075 g
- Trans Fat 1.70714868571725 g
- Calories 578 calories
Step-by-step
- Place the popcorn and nuts in a lightly greased 5-qt. Dutch oven. Bake at 250 degrees for 20 minutes.
- Meanwhile, in a medium saucepan, combine sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly.
- Cook, without stirring, until a candy thermometer reads 290 degrees (soft-crack stage).
- Remove from the heat; stir in vanilla and cinnamon.
- Pour a small amount at a time over popcorn mixture, stirring constantly until the mixture is well coated.
- Immediately spread on greased baking sheets.
- Cool; break into pieces.
- Store in airtight containers.
My Favorite Christmas Tradition: Popcorn Nut Crunch
Christmas is a time for family, traditions, and of course, delicious treats! For years, our family Christmas hasn't felt complete without my famous Popcorn Nut Crunch. It's a recipe that's been passed down, slightly adapted over time, but always cherished. The aroma alone fills our home with the warmth and joy of the season. This isn't just a recipe; it's a memory maker, a festive centerpiece, and a delightful way to share the holiday spirit with loved ones.
The origins of this recipe are a little hazy – a cherished family heirloom, passed down through generations of Christmases. The original recipe card is worn and stained, testament to its constant use and the many happy holidays it has witnessed. I've tweaked it over the years, always striving for the perfect balance of sweet, crunchy, and nutty goodness. My children, now grown and with families of their own, clamor for this recipe every year. They recall the annual ritual of helping me, little hands carefully stirring the caramel, eyes wide with anticipation. It's those memories, more than the recipe itself, that make this tradition so incredibly special.
This year, I’m sharing my treasured Popcorn Nut Crunch recipe with you. It's more than just a recipe; it's a way to create your own happy holiday memories. The process is simple, and the reward is immense - a beautiful, delicious treat that perfectly captures the essence of Christmas. Whether you're making it for your family gathering, as a gift for your friends and neighbors, or simply for yourself to enjoy while watching holiday movies, this Popcorn Nut Crunch will definitely add a touch of festive cheer to your season. I encourage you to make it a new family tradition. The best part? It’s easy enough for even the youngest helpers to participate, creating memories that will last a lifetime. This isn’t just about the final product; it’s about the joy of creating something special together.
Imagine the scene: the warm, nutty aroma filling your kitchen, the happy chatter of family members gathered around the table, the satisfying crunch of each bite. That, my friends, is the magic of the Popcorn Nut Crunch. So grab your aprons, gather your loved ones, and let's create some Christmas magic together! Happy Holidays!
Ingredients:
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter
- 1-1/2 cups sugar
- 1 cup dark corn syrup
- 2 quarts popped popcorn
- 1 cup blanched whole almonds, toasted
- 1 cup each pecan halves, cashews, Brazil nuts, and hazelnuts, toasted
