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Pop Fly Popcorn

Pecans and almonds add nutty goodness to this crisp chewy mix. The way this tasty treat attracts snackers, you may need an umpire for the bowl.
  • Total Time
    Prep: 10 min. Cook: 10 min. + drying
  • Makes
    10-12 servings

Ingredients

  • 10 to 12 cups popped popcorn
  • 1 cup pecan halves
  • 1 cup slivered almonds
  • 1-1/3 cups sugar
  • 1 cup butter
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda

Directions

  • In a large bowl, combine popcorn and nuts; set aside. In a large saucepan, bring sugar, butter and corn syrup to a boil. Boil for 5 minutes, stirring occasionally.
  • Remove from the heat; add vanilla, cream of tartar and baking soda. Drizzle over popcorn mixture; stir to coat. Immediately spread onto two greased baking sheets; let dry for about 1 hour. Store in an airtight container.
Nutrition Facts
1 cup: 420 calories, 29g fat (11g saturated fat), 41mg cholesterol, 305mg sodium, 41g carbohydrate (29g sugars, 3g fiber), 4g protein.

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