CARAMEL POPCORN AND NUTS
Printed from COOKS.COM
16 c. popped corn (about 3/4 c. unpopped)
1 1/2 c. pecans (optional)
1 1/2 c. walnuts (optional)
1 c. packed brown sugar
1/2 c. butter
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. vanilla
Preheat oven to 250 degrees. Place popped corn and nuts in a large open
roasting pan (17x11 inch, a disposable aluminum one works great). Set
aside.
Prepare caramel coating: In a heavy 2-quart saucepan over medium heat,
heat brown sugar, butter, corn syrup, and salt to boiling. Boil 5
minutes. Stir frequently. Remove saucepan from heat; stir in vanilla.
Pour hot sugar mixture over popped corn mixture, stirring to coat well.
Bake mixture 1 hour, stirring every 15 minutes.
Spoon caramel covered popcorn mixture into another large roasting pan or
onto waxed paper to cool, stirring occasionally to separate. Store in a
tightly covered container.
Makes about 21 cups.
NOTE: If you don't use the 3 cups of nuts, add 4 cups extra of popcorn.
Things that were hard to bear are sweet to remember.
~Angelique~
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