Yesterday, I posted a recipe for Chocolate-Almond Popcorn; today we’re going the caramel route. This is not your typical caramel corn though, nope not at all. Every piece of popcorn has been coated in a delicious, buttery toffee, forming crunchy clusters of pure deliciousness. But, there’s not so much that it’s at all overwhelming. There’s a very careful balance here, people.
Plus, there are macadamia nuts scattered throughout, and everyone knows macadamia nuts are like, the best nuts, right? Right.
The recipe really couldn’t be simpler, and the outcome is quite impressive. If you wanted to be super decadent, you could melt some white chocolate and drizzle it across the cooled popcorn. I imagine it would mimic the flavors of a White Chocolate Macadamia Nut Cookie pretty dang well!
Pop popcorn kernel in either a microwave popper (I use this one), or on the stove.
Preheat oven to 200 degrees. Line a baking sheet with a silicone baking mat; set aside.
Place the popcorn and macadamia nuts in a large bowl.
In a medium saucepan, combine the sugar, corn syrup, butter and salt. Cook over medium heat, stirring, until the mixture comes to a simmer, about 4 minutes. Stop stirring and continue to cook for 5 more minutes, until the mixture is light in color. Remove from heat and stir in baking soda.
Pour the hot mixture over the popcorn and nuts and toss to coat.
Pour the mixture onto the prepared baking sheet and bake for an hour, stirring every 20 minutes, until almost dry. Let cool completely on baking sheet.