Paul’s Popcorn Crunch Bark
RECIPES

Paul’s Popcorn Crunch Bark

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Popcorn on a baking sheet, you ask? You have got to try it to believe its goodness.

It’s nutty, buttery and crunchy—a salty sweet treat that is perfect for movie night or a made ahead for sharing at a party.

Serves: 20

Prep Time 15 min

Cook Time 20 min

Print Recipe

Ingredients

  • 1 cup whole almonds
  • 1 cup pecan halves
  • 1 cup cashews or walnuts
  • 1 bag Newman’s Own Microwave Popcorn
  • ½ cup margarine
  • ½ cup unsalted butter
  • 1 1/3 cups sugar
  • ¼ cup light corn syrup
  • 1 Tbsp pure vanilla extract

Directions

1

Preheat the oven to 300°F. Coat a large heatproof mixing bowl (16 cups or larger) and a 15X10-inch baking pan with margarine or nonstick cooking spray.

2

In another 15X10-inch baking pan, combine the almonds, pecans, and cashews, and toast for 20 minutes, stirring occasionally. Remove the pan from the oven and cool the nuts to room temperature. Pop the popcorn following the package directions. Pour the popcorn into the prepared bowl. Add the nuts and mix well.

3

Melt the margarine and butter in a heavy 2-quart saucepan over medium heat. Add the sugar, corn syrup, and ¼ cup of water. Mix well and stir often. Continue to cook over medium-high heat until it reaches 275°F on a candy thermometer. Remove the pan from the heat and slowly stir in the vanilla extract. (Stir carefully because the vanilla extract will spatter when added to the hot syrup.)

4

Pour the hot syrup over the popcorn-nut mixture and mix until evenly coated. Immediately pour the popcorn into the prepared baking pan. Let cool for 1 hour. Break into pieces and serve or store in an airtight container.

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