Side Pannel
Caramel-Nut Corn
Ingredients List
- 12 c Poppped popcorn
- 3 c Walnut or pecan halves
- -OR- unblanched whole
- -- almonds
- 1 c Packed brown sugar
- 1/2 c Margarine or butter
- 1/4 c Light corn syrup
- 1/2 ts Salt
- 1/2 ts 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
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.
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
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.
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