Caramel-nut popcorn

Yield: 15 Servings

Measure Ingredient
12 cups Popper popcorn
3 cups Walnut OR pecan halves OR whole almonds
1 cup Brown sugar
½ cup Butter
¼ cup Light corn syrup
½ teaspoon Salt
½ teaspoon Baking soda


Divide popcorn and nuts between 2 ungreased rectangular pans, 13x9".

Cook brown sugar, butter, corn syrup and salt over med heat, stirring constantly until bubbly around edges. Continue cooking 5 mins, remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts, stirring until corn is well coated. Bake uncovered 200, 1 hr, stirring every 15 mins. 300 cal per 1c Source: BCrocker ckbk

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