Buttercrunch Popcorn
Cuisine: American
Author: Epicurus.com Kitchens
  • 1/2 Cup unpopped popcorn
  • 1 Cup light brown sugar; packed
  • 1/2 Cup light corn syrup
  • 1/2 Cup butter
  • 1/4 Cup butterscotch chips
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 Cups walnuts, toasted or dry roasted almonds
  1. Heat oven to 250 degrees F.
  2. Grease 14x10-inch roasting pan. Pop the popcorn.
  3. Put nuts and popcorn in a very large bowl.
  4. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes.
  5. Remove from heat; stir in butterscotch chips, vanilla, baking soda and salt until blended and smooth.
  6. Working quickly and using two wooden spoons pour syrup over popcorn and nuts, stir to coat thoroughly.
  7. Pour mixture into pan; bake 45 minutes, stirring occasionally.
  8. Remove from oven, cool mixture in pan about 15 minutes.
  9. Turn mixture out of pan onto foil to cool completely.
  10. Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks.
Be sure to check the popcorn to remove any unpopped kernels as they can crack a tooth or two, especially covered in the caramel.

Take care cooking caramel. Cooked sugar retains heat more than other foods.

Makes about 4 quarts. Can use peanuts, pecans or almonds instead of walnuts. Even pumpkin seeds (shelled) work nicely.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/buttercrunch-popcorn/1596/