Caramel nut popcorn crunch
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | quart | Popped corn |
| 1 | cup | Pecans |
| ½ | cup | Butter |
| ½ | teaspoon | Baking soda |
| 1 | cup | Brown sugar |
| ¼ | cup | Light corn syrup |
| ½ | teaspoon | Salt |
Directions
Spread popped corn and nuts in a large shallow pan and place in a preheated 250 F. oven.
Combine butter, brown sugar, syrup and salt in a saucepan. Cook over medium heat, stirring until sugar dissolves. Wash sugar from sides of pan with a wet brush. Boil until mixture reaches 248 degrees (firm ball stage on candy thermometer), above five minutes. Remove from heat and stir in soda.
Pour mixture over corn and nuts, stirring gently to coat. Return glazed popcorn and nut mixture to oven and bake 45 minutes, stirring every 15 minutes. When cooled, pack in airtight tins.
Yield: Slightly more than 2½ quarts.
From The Popcorn Institute in Food Columnist Mary Alice Holt's 10/06/94 "October Perfect Month for Popcorn Provisions" article in "The (Elizabethtown, KY) News-Enterprise." Pg. D1. Posted by Cathy Harned. Submitted By CATHY HARNED On 10-18-94