| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Snacks, Candies | 15 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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