Caramel corn is the ultimate sweet and salty snack. Coated with brown sugar syrup and tossed with pecans and almonds, you can’t go wrong.

When I was a kid, my friend’s mom would make this caramel corn for us whenever she would come to our cottage. It is the best recipe I have ever tasted, hands down. So a few weeks ago it came up in conversation, she sent me the recipe, and now I’m addicted to caramel corn. Don’t say I didn’t warn you.

On top of this recipe being delicious, it’s just fun to make. You can give it away in little tins or packages as gifts, or you can hide it away for yourself. Either way, it’s nice to be able to make a carnival-style snack in your own kitchen. Thanks Monica!

Ingredients

• 4 80g bags microwave popcorn (not butter flavoured), popped
• 1 cup unblanched almonds
• 1 cup pecan halves
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup butter
• 1/2 cup corn syrup
• Pinch cream of tartar
• 1 tsp. baking soda

Method

In 2 large roasting pans, combine popped popcorn evenly with almonds and pecans.

In a separate large, heavy saucepan, stir together sugars, butter, corn syrup and cream of tartar. Bring to boil over medium-high heat, stirring constantly. Let boil 5 minutes without stirring.

Remove saucepan from heat; stir in baking soda. Pour caramel evenly over popcorn mixture, stirring to coat well.

Preheat oven to 200 degrees F and bake for 1 hour, stirring every 10 minutes. Let cool, stirring occasionally to prevent clumping. Store in airtight tin for up to 1 week.