Ingredients
- 16 cups air-popped popcorn (from about 1/2 cup unpopped kernels)
- 1/2 cup salted roasted almonds (or cashews)
- 1 cup light brown sugar
- 1 stick unsalted butter
- 3 Tbsp. agave nectar
- 2 Tbsp. light corn syrup
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 1/2 Tbsp. tequila
Directions
-
Preheat oven to 250 degrees. Toss the popcorn with the roasted nuts in a large heatproof bowl.
- In a large saucepan over medium heat, combine brown sugar and butter, agave nectar, corn syrup and salt and bring to a boil, stirring until the sugar is completely dissolved. Continue boiling for 4 minutes, and remove from heat. Using a long spoon, stir in the baking soda and tequila. (The syrup will foam.) Immediately pour the hot syrup over the popcorn and peanuts and, using two spoons, toss to coat thoroughly.
- Spread the popcorn on two nonstick baking sheets and bake for about 1 hour, stirring occasionally and switching the sheets halfway through, until golden and nearly dry. Turn off the oven, open the oven door completely and let the popcorn cool completely before serving.