Nutty Popcorn Party Mix Recipes

POPCORN NUT MIX

Steps:

• Place popcorn and nuts in a large bowl; set aside. In a small saucepan, combine the honey, orange zest, orange juice and cinnamon. Bring to a boil. Pour over popcorn mixture; toss to coat. Transfer to an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes, stirring twice. Cool completely on waxed paper. Store in an airtight container.

NUTTY POPCORN PARTY MIX

Steps:

• In a large bowl, combine popcorn, nuts and coconut. In a saucepan, combine the butter, sugars, corn syrup, coffee and cinnamon. Bring to a boil over medium heat; boil and stir for 5 minutes. Remove from the heat; stir in vanilla. Pour over popcorn mixture and stir until coated.
• Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 250 degrees F for 45-55 minutes or until golden brown, stirring every 15 minutes. Spread onto waxed paper; cool completely. Store in airtight containers.

SWEET-AND-SALTY PARTY MIX

Steps:

• Heat oven to 250 degrees. Lightly grease two rimmed baking sheets with vegetable oil. In a small saucepan, combine 3 tablespoons vegetable oil with the butter, corn syrup, sugar, soy sauce, Worcestershire, salt and cayenne. Cook, stirring occasionally, over medium heat until the mixture is smooth and syrupy, about 5 minutes. Set aside.
• In a large bowl, combine all the ingredients for the snack mix, except the hemp seeds. Pour the syrup over the mix and toss with a wooden spoon to evenly coat all the pieces.
• Divide the mix across the two prepared baking sheets. Sprinkle the hemp seeds evenly over the mixture on both baking sheets.
• Bake until the mix is dry, about 1 hour and 15 minutes, tossing well every 15 minutes. The mixture will be dry but still sticky, and will set as it cools.
• Let the mix cool completely before breaking it into pieces to serve. Store in an airtight container at room temperature for up to 1 week.

NUTTY CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F. Butter a large roasting pan.
• Combine popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing the glaze.
• In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring.
• Remove from the heat and mix in the vanilla and baking soda. BE VERY CAREFUL WITH THE SODA AS IT MAY MAKE THE SYRUP FOAM UP AND SPATTER A BIT!Gradually pour the glaze over the popped corn mixture, stirring to coat well.
• Bake until dry; stirring occasionally, approximately 1 hour.
• Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan.
• Break into clumps. Store in an airtight container at room temperature for up to 1 week.