Crunchy, sweet and salty goodness!
Preheat oven to 225 F. Place the popped popcorn into two large roasting pans and divide nuts among the two pans. Salt the popcorn to taste.
In a large saucepan bring butter, sugar and syrup to a boil, stirring constantly. Let the mixture boil for 5 minutes on medium heat without stirring it. Then immediately remove the pan from the heat and add vanilla and baking soda. Pour it over the popcorn and stir to coat.
Place the roasters in the oven. If they both don’t fit you will have to bake one and then the other or you can halve the recipe. Stir every 10 minutes so that the mixture does not burn. Bake for 1 hour total. When done, remove the pans from the oven. Let the mixture cool completely and then store in Ziploc bags or sealed containers. Yum!!
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Made this last night. Was a huge hit! I only used pecans, but I will use almonds, walnuts and pecans next time.
This is one of those things that once you start you only finish when the bag is empty. So tasty, with the perfect balance between sweet and salty. A huge hit in our house.
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tlm05 on 8.24.2012
I can’t decide if you should be my best friend or worse enemy for posting this recipe! Seriously, this is one of my weaknesses and I have to limit myself to only buying this stuff occasionally because I will eat the whole bag at one sitting. And I mean The. Whole.Bag.