Trail Mix Popcorn Clusters

5 Min.
2 Min.
24 Servings

Ingredients in this Recipe

  • 1 bag
  • 1 cup
  • 1 cup
  • 1/2 cup
  • 1/2 cup
  • 1/2 cup
  • 1/3 cup
  • 1 cup
  • 1/3 cup
  • 1 tablespoon
  • 1 teaspoon
  • 1/2 teaspoon

Preparation Instructions

  1. Line 2 large baking sheets with parchment paper. Toss popcorn with walnut pieces, cashews, cranberries, dates and pumpkin seeds in large wide heatproof bowl; set aside.
  2. Melt butter in a small saucepan set over medium heat. Add brown sugar, corn syrup, lemon juice and salt. Bring to a boil set over medium heat, swirling to combine. Boil for 3 to 5 minutes or until firm ball stage. (For firm ball stage: Candy thermometer reaches 245°F to 250°F and when a little syrup is dropped in cold water forms a firm ball, one that won't flatten when you take it out of the water, but remains malleable and will flatten when squeezed.)
  3. Stir in baking soda. Working quickly, pour over popcorn mixture, tossing until evenly coated. Cool slightly. Carefully, drop spoonfuls onto prepared baking sheets, and shape into clusters. Cool completely. Store in airtight container for up to 1 week.

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