Caramel-nut corn
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | cups | Poppped popcorn |
| 3 | cups | Walnut or pecan halves OR- unblanched whole almonds |
| 1 | cup | Packed brown sugar |
| ½ | cup | Margarine or butter |
| ¼ | cup | Light corn syrup |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
Directions
Divide popcorn and nuts between 2 ungreased rectangular pans, 13x9x2 inches. Cook brown sugar, margarine, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts, stirring until corn is well coated. Bake uncovered in 200 degree F oven, stirring every 15 minutes, 1 hour. 300 calories per serving.
Caramel Corn: Increase popped popcorn to 15 cups; omit nuts.
* Source: Betty Crocker's Cookbook * Typed for you by Karen Mintzias