Caramel-Nut Poporn (great for Halloween or Harvest Time snack)
12 cup poppped popcorn
3 cups walnut or pecan halves or unblanched
whole almonds
1 cup packed brown sugar
1/2 cup margarine or butter
1/4 cup light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
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 oven, stirring every 15
minutes, 1 hour.
Caramel Corn: Increase popped popcorn to 15 cups; omit nuts.
Yields 15 servings.
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