RECIPE: Snap-Crackle-Popcorn and Nuts

servings: 21 cups  |  From Wabash valley farms


  • 16 cups popped corn (about 3/4 cup kernels)
  • 1/2 cup butter or margarine (1 stick)
  • 1 1/2 cups pecans
  • 1/2 cup light corn syrup
  • 1 1/2 cup walnuts
  • 1/2 teaspoon salt
  • 1 cup packed brown sugar
  • 1/2 teaspoon vanilla extract


  1. About 2 hours before serving, preheat oven to 250 degrees Fahrenheit. Place popped corn, pecans, and walnuts in large open roasting pan. Set aside.
  2. Prepare caramel coating: In heavy 2-quart saucepan over medium heat, add brown sugar, butter or margarine, corn syrup, and salt to boiling. Boil 5 minutes, stirring frequently. Remove saucepan from heat and stir in vanilla extract.
  3. Spoon caramel-covered popcorn mixture into another large roasting pan or onto waxed paper to cool, stirring occasionally to separate. Store popcorn mixture in tightly covered containers to use within 1 week.

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