Ingredients

A sprinkling of coarse sea salt gives this caramel corn a flavor boost.

• 2 quarts popped popcorn
• 1 1/2 cups pecan halves
• 1/2 cup almonds
• 1 1/3 cups granulated sugar
• 1 cup (2 sticks) butter or margarine
• 1/2 cup light corn syrup
• 1 teaspoon vanilla
• 1 teaspoon coarse sea salt

Directions

1. Line a large, rimmed baking pan (17x12-inch) with foil and spray lightly with cooking spray; set aside.
2. Spray a large bowl (not plastic) with cooking spray and place popcorn and nuts inside.
3. In a medium saucepan, combine granulated sugar, butter and corn syrup.
4. Bring to a boil over medium heat, stirring constantly.
5. Clip on a candy thermometer and boil, stirring occasionally, until temperature reaches 290 degrees Fahrenheit. (about 15 minutes).
6. Remove candy thermometer and stir in vanilla.
7. Pour mixture over popcorn and stir to coat well.
8. Spread popcorn mixture in an even layer into prepared baking pan.
9. Sprinkle with sea salt and allow to cool completely before breaking into pieces to serve.

Store in an airtight container.

Preparation time: 25 minutes

Clean-up tip: Soak saucepan before cleaning.

Nutrition Facts

Per 1 cup:
420 calories 
29 g total fat 
29 g saturated fat 
40 mg cholesterol 
290 mg sodium 
40 g carbohydrates 
2 g fiber 
34 g sugar 
3 g protein 
112 mg potassium