Ingredients
Scale
- 200 g or 24 cups popped popcorn
- 600 g or 2 c unsalted nuts (I used pecans and almonds)
- 330 g or 1 c Salted Caramel, reheated to pouring consistency.
- Salt to taste
Instructions
- Line two rimmed baking sheets with parchment paper. Preheat the oven to 225°F.
- Divide the popcorn and nuts between the baking sheets. Drizzle with the caramel and stir to coat.
- Bake for 1 hour, stirring occasionally.
- Let cool completely and store in sealed containers.
Notes
Adapted from Noshing With the Nolands.