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Sweet and Smoky Popcorn and Nut Mix

Makes 12 cups
Time 45 min
A hint of smoky chipotle pepper gives this festive mix a spicy kick. It tastes like caramel corn but doesn't use corn syrup and can be made without any special tools. Package for gift giving with our downloadable gift tag.
Ingredients
  • 5 tablespoons unsalted butter plus more for the baking sheet
  • 8 cups popped, unseasoned popcorn (about 1/3 cup kernels)
  • 2 cups mixed nuts (almonds, pecans, cashews and/or walnuts)
  • 2/3 cup dark brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon ground chipotle powder
  • 1/2 teaspoon fine sea salt
Method

Preheat the oven to 300°F. Lightly butter 2 rimmed baking sheets. Place popcorn and nuts in a large bowl and set aside.

In a medium saucepan, melt butter over medium-high heat. Add sugar, maple syrup, chipotle and salt and bring to a boil, stirring to dissolve sugar. Boil 1 minute. Remove from heat.

Slowly drizzle syrup over popcorn and nuts, folding constantly to coat evenly. Place mixture on prepared baking sheets and bake until nuts and popcorn are golden, about 30 minutes, stirring several times and rotating baking sheets halfway through baking. Let cool completely before serving or packaging.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 5 tablespoons unsalted butter plus more for the baking sheet
  • 8 cups popped, unseasoned popcorn (about 1/3 cup kernels)
  • 2 cups mixed nuts (almonds, pecans, cashews and/or walnuts)
  • 2/3 cup dark brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon ground chipotle powder
  • 1/2 teaspoon fine sea salt