Buttercrunch Popcorn
1/2 cup unpopped popcorn
1 cup light brown sugar; packed
1/2 cup light corn syrup
1/2 cup butter or margarine
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cup walnuts; toasted
Heat oven to 250~. Grease 14x10" roasting pan. Pop the popcorn. Put
nuts and popcorn in a very large bowl. Bring brown sugar, corn syrup
and butter to boil, stirring until sugar is dissolved. Reduce heat
and cook for 5 minutes. Remove from heat; stir in butterscotch chips,
vanilla, baking soda and salt until blended and smooth. Working
quickly and using two wooden spoons pour syrup over popcorn and nuts,
stir to coat thoroughly. Pour mixture into pan; bake 45 minutes,
stirring occasionally. Remove from oven, cool mixture in pan about 15
minutes. Turn mixture out of pan onto foil to cool completely. Break
popcorn into smaller pieces; store in airtight containers in cool dry
place up to 2 weeks. Makes about 4 quarts. Can use peanuts or almonds
instead of walnuts.
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