Print Recipe

Crispy Nutty Popcorn



  • 10 to 12 cups popped popcorn
  • 1 cup pecan halves
  • 1 cup slivered almonds
  • 1 1/3 cups granulated sugar
  • 1 cup butter (NO SUBSTITUTES)
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda


  1. In a large bowl, combine popcorn and nuts; set aside.
  2. In a large saucepan, bring sugar, butter and corn syrup to a boil. Boil for 5 minutes, stirring occasionally.
  3. Remove from heat; add vanilla extract, cream of tartar and baking soda.
  4. Drizzle over popcorn mixture; stir to coat.
  5. Immediately spread onto two greased baking sheets; let dry for about 1 hour.
  6. Store in an airtight container.

Yields 10 to 12 servings.

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