Chef Brad’s Caramel Corn Delight
Author: Chef Brad
  • 2 cups nuts, lightly roasted
  • 8 to 10 cups popcorn
  • 1 ½ cups sugar
  • 1 cup butter, only butter
  • ½ cup corn syrup
  • ½ teaspoon cream of tarter
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  1. Place popped corn in large buttered bowl.
  2. Roast nuts and place in bowl with popcorn.
  3. In heavy sauce pan add Sugar, Corn syrup, Butter, Cream of tarter, and Salt.
  4. Bring to boil on high heat stirring constantly.
  5. Drop temp. to medium high and cook for 5 minutes or until it reached hard ball stage. (forms a hard ball when dropped into cold water).
  6. After mixture reaches hard ball stage remove from heat and add Vanilla and Baking soda.
  7. Stir well and than pour over popcorn and nuts. Mix well to coat popcorn.
  8. Pour out onto butter cookie sheet and press lightly.
  9. Cool until hard and break into pieces.
Recipe by Chef Brad America's Grain Guy at