You had me at Salted Caramel.

Okay- When I find a good thing, I share it. And when I share it that typically means I "advertise" about it to anyone who will listen, look at it, try it, or buy it. Then it usually dies. My mom used to call me Elmyra because if I found anything squeezable I would love it to pieces, uh literally. We really did have bunnies growing up and once or twice I may have loved a brand new baby "cuddly-wuddly" a little bit too much.


So this is my attempt at killing it.
I found this recipe on line and tweaked it. It's good. Real good. Addictively good. Let's put it this way, I've made three batches of the stuff over the past week to "give away," and it hasn't left the house. It's probably a good thing I've been running or swimsuit season, (if it ever arrives), could have layers to deal with.
Here it is. I'm not sure if I should say "You're welcome" or "I'm sorry."

Preheat the oven to 250 degrees F. Line two baking sheets with parchment paper sprayed with baking spray.
12 cups Popped Popcorn- I used non-microwaveable popcorn
Place the popcorn in an extra large bowl.
1 cup Butter
2 cups Brown Sugar
1/2 cup Light Corn Syrup
2 teaspoons Salt
1/2 teaspoon Baking Soda
1 cup of lightly salted whole almonds, cashews, peanuts or walnuts

Melt the butter in a medium sauce pot. Add the sugar, corn syrup and salt and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the baking soda. Once incorporated stir in the nuts. Pour the mixture over the popcorn and toss to coat evenly. Spread the mixture onto the prepared baking sheets. Bake for 50 minutes. Remove and allow to cool for 15 minutes. Break into pieces and serve.

Helpful Tips:
1. Remove any un-popped kernels before you begin.
2. Spray the baking sheet and the wooden spoon with cooking spray before you begin the cooling process.

Click for your viewing pleasure.