Macadamia Nut Caramel Popcorn
- Servings: 15
Source: Martha Stewart Weddings, Summer 2011
- 15 cups popped corn (from about 1/2 cup kernels)
- 2 cups halved macadamia nuts
- 10 tablespoons unsalted butter
- 1/3 cup light corn syrup
- 1 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons coarse salt
Preheat oven to 250 degrees. Place popcorn and macadamia nuts in a large bowl.
Melt butter in a heavy saucepan over medium heat. Stir in the syrup, brown and granulated sugars, and 1/2 teaspoon salt; cook until sugars dissolve, stirring once or twice. Raise heat to high and bring to a boil; do not stir again. Boil without stirring until temperature reads 248 degrees on a candy thermometer, 2 to 4 minutes, to make caramel.
Pour caramel over the popcorn mixture, stirring to coat thoroughly. Transfer popcorn to 2 rimmed baking sheets.
Bake until coating is hardened, 40 to 45 minutes, stirring twice (test by removing a few kernels of popcorn from oven; if it crisps within 1 minute of standing at room temperature, it is ready). Remove from oven and immediately sprinkle with remaining 1 teaspoon salt. Let cool completely before breaking up and transferring to airtight storage containers.
Be very careful when pouring the caramel, as it can cause burns if it splatters.