Makes about 4 homemade gifts in 1qt. bags or 1 gallon
1/2 cup of popcorn kernels (or 16 cups popped corn)
2 cups raw, whole macadamia nuts (about 1/2 pound)
1 1/4 cups packed light-brown sugar
5 Tbs. organic corn syrup
10 Tbs. (1 1/4 sticks) unsalted butter
2 tsp. coarse sea salt
3/4 tsp. baking soda
Preheat oven to 300 degrees.
Cut Macadamia nuts in half.
Place in a single layer on a cookie sheet.
Roast for 5-10 minutes until light brown.
Lower oven to 200 degrees.
Pop the popcorn using your preferred method of popping corn. (For a quick how to, check out our plain jane popcorn recipe which gives you the skinny on how to skillet pop your kernels)
Pour the popcorn into a large bowl, and add the nuts.
Put sugar, organic corn syrup, butter, and salt in a medium saucepan.
Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 4 minutes.
Stop stirring; continue cooking until mixture lightens in color, 5 minutes more.
Remove from heat; stir in baking soda.
Quickly pour sugar mixture over popcorn and nuts & toss to coat.
Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 40 minutes.
Let cool on sheets.