Ingredients:
3 quarts freshly popped popcorn
1/2 cup pecans or 1/2 cup walnuts, chopped
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
Directions:
Preheat your oven to 300°F (150°C). Lightly grease a 15x10x1-inch jelly roll pan or line it with parchment paper for easier cleanup. Place the freshly popped popcorn in a large bowl and add the chopped pecans or walnuts; toss gently so the nuts are evenly distributed.
In a medium saucepan over low heat, melt the butter. Stir in the packed brown sugar, light corn syrup and salt. Increase the heat slightly and bring the mixture to a gentle boil. Once boiling, allow it to simmer undisturbed for about 5 minutes. Avoid stirring during this step to prevent the sugar from becoming grainy; you may occasionally swirl the pan carefully if needed.
Remove the saucepan from the heat and immediately stir in the baking soda and vanilla extract. The mixture will foam and lighten in color—this is normal and helps create a crisp, airy coating.
Pour the hot syrup evenly over the popcorn and nut mixture. Use a heatproof spatula or large spoon to fold the syrup into the popcorn, working quickly so the coating covers as much popcorn as possible.
Spread the coated popcorn in an even layer on the prepared jelly roll pan. Place the pan in the preheated oven and bake for 30 minutes, stirring gently at the 15-minute mark to ensure an even bake and uniform coating.
Remove the pan from the oven and allow the popcorn to cool completely on the pan. As it cools, the coating will crisp and harden. Once cooled, break the popcorn into clusters or bite-sized pieces and transfer to a serving bowl or an airtight container for storage.
Yield: about 12 servings depending on portion size.
Preparation time: 30 minutes
Total time: 60 minutes
Notes:
– Use fresh, fully popped popcorn for the best texture and to avoid unpopped kernels.
– Swap pecans for walnuts according to preference or omit nuts for a nut-free snack.
– Store in an airtight container at room temperature for up to one week to maintain crispness.