Praline Popcorn
makes about 9 cups
modified from Everyday Food October 2007 (MSLO)
.25 C non hydrogenated margarine, plus more for baking sheet
10 C popped popcorn , plain and unsalted (from a bit less than .5 C raw kernels)
1 C hazelnuts, pecans or a combination of the two, coarsely chopped
.5 C raw sugar
1 t molasses
1/8 t kosher salt
Preheat oven to 300 degrees. Coat large rimmed baking sheet with margarine, set aside. Place parchment paper or silpat in another large rimmed baking sheet, set aside. Place popcorn in a large bowl with hazelnuts and pecans.
In a small saucepan, bring margarine, sugar, molasses, salt, and 2 tablespoons water to a boil, stirring constantly just until sugar is dissolved. Working quickly, drizzle popcorn with sugar syrup, and toss to homogenize the mixture.
Spread popcorn evenly on prepared baking sheet. Bake until golden and beginning to crisp, about 40 minutes, stirring every 15 minutes. The popcorn and nuts will retain individuality, rather than becoming a solid mass. Transfer hot popcorn to parchment-paper-lined baking sheet and let cool before consuming or packaging.
Keep in airtight container up to 1 week.
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