Best Macadamia Butter Crunch Popcorn Recipes

Macadamia Butter-Crunch Popcorn image

Provided by Martha Stewart

Yield Makes about 30 cups

Number Of Ingredients 7

25 cups (from about 1 cup kernels) popped popcorn
4 cups raw whole macadamia nuts, toasted (about 1 pound)
1 1/4 cups packed light-brown sugar
5 tablespoons light corn syrup
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 teaspoons coarse salt
3/4 teaspoon baking soda

Steps:

Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 4 minutes. Stop stirring; continue cooking until mixture lightens in color, 5 minutes more. Remove from heat; stir in baking soda.
Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.

Macadamia Butter Crunch Popcorn image

Provided by Food Network

Categories dessert

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7

Steps:

Preheat the oven to 200 degrees F.
Divide the popcorn and nuts between 2 ungreased 13- by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed.
In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes.

MACADAMIA BUTTER CRUNCH POPCORN image

Categories Candy

Number Of Ingredients 7

1 cup popcorn; popped
4 cups macadamia nuts, toasted
1 1/4 cups packed light brown sugar
5 tbsp light corn syrup
10 tbsp unsalted butter
1 1/4 tsp course salt
3/4 tsp baking soda

Steps:

Oven 200*. Put popcorn into a large bowl. Add nuts and set aside. Put sugar, corn syrup, butter and salt in a medium saucepan. Cook over medium heat, stirring until mixture comes to a gentle simmer, about 4 minutes. Stop stirring and continue cooking until mixture lightens in color, 5 mintues more. Remove from heat; stir in baking soda. Pour sugar mixture over popcorn and nuts and toss to coat. Transfer to a rimmed baking sheet and bake, stirring every 20 minutes until almost dry, about 1 hour. Let cool on sheets on racks.