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Buttery sweet popcorn treats! This was my favorite treat when I was a little girl.

Rate this recipe 3.7/5 (101 Votes)


  • 1 cup pecan halves
  • 1 cup blanched almonds
  • 8 cups of popped popcorn
  • 1 1/2 cups sugar
  • 1 cup butter
  • 1/2 cup corn syrup (clear)
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla


Level of difficulty Average
Preparation time 30mins
Cooking time 10mins
Cost Average budget


Step 1

Heat oven to 300
Spread pecans and almonds onto cookie sheet toasting slightly in the oven (about 5 minutes or so)
Mix nuts with popcorn in a very large buttered bowl

Step 2

Combine sugar butter corn syrup and cream of tartar in small heavy saucepan
Cook on medium heat until mixture forms a hard ball when dropped into cold water (252 on candy thermometer) About 5 minutes
Remove from heat and stir in baking soda and vanilla

Step 3

Pour liquid mixture over popcorn and nuts
Mix with 2 buttered forks until popcorn and nuts are evenly coated
Turn out onto a large buttered cookie sheet and quickly press down into an even layer with the back of a large buttered spoon

Step 4

Cool until hard
Break up into chunks to serve


Chocolate would be a nice addition to it.
Makes a great gift!

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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