| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Snacks, Nuts, Popcorn |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unpopped popcorn |
| 1 |
c |
Light brown sugar; packed |
| 1/2 |
c |
Light corn syrup |
| 1/2 |
c |
Butter or margarine |
| 1/4 |
c |
Butterscotch chips |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
c |
Walnuts; toasted |
INSTRUCTIONS
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.
Posted to recipelu-digest Volume 01 Number 653 by RecipeLu
<recipelu@geocities.com> on Jan 31, 1998
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