Preparation info

  • Difficulty


  • Yield:

    1740 g

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Almonds, slivered, toasted 200 g 7 oz 10%
Cashews, toasted 100 g 4 oz 5%
Pecans, toasted 100 g 4 oz 5%
Sunflower seeds 80 g 3 oz 4%
Sesame seeds 50 g 2 oz 3%
Sugar 530 g 19 oz 27%
Glucose syrup 250 g 9 oz 13%
Brown sugar 180 g 6 oz 9%
Water 180 g 6 oz 9%
Butter 50 g 2 oz 3%
Baking soda, sifted 10 g tsp <1%
Salt 2 tsp 2 tsp <1%
Popcorn, popped, unsalted 150 g 5 oz 8%
Butter, clarified 50 g 2 oz 3%
Batch Size 1930 g 69 oz 100%


  1. Combine the almonds, cashews, pecans, sunflower seeds, and sesame seeds in a stainless steel bowl. Place in a 121°C/250°F oven to keep warm.
  2. Place the popcorn in a separate bowl and keep it warm in a 121°C/250°F oven.
  3. Combine the sugar, glucose syrup, brown sugar, and water in a large kettle or pot. Cook to 116°C/240°F while stirring constantly.
  4. Add the butter and cook to 150°C/300°F while stirring.
  5. Remove from the heat, add the baking soda, and stir to dissolve. Stir in the salt.
  6. Pour in the nuts and seeds and return to moderate heat.
  7. Stir over heat until all of the ingredients are coated with a thin, even layer of caramel.
  8. Add the warm popcorn and stir over moderate heat until the popcorn is coated with the caramel.
  9. Pour the clarified butter onto the mixture and mix lightly. Do not overmix so that the butter stays on the surface rather than mixing into the caramel.
  10. Pour the mixture onto an oiled marble slab. Separate into individual pieces and allow to cool. Wrap immediately to protect from humidity.