Caramel-nut Corn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candies, Snacks | 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 | t | Salt |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 170
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: <1mg
Sodium: 227.2mg
Potassium: 46.7mg
Carbohydrates: 28.6g
Fiber: <1g
Sugar: 21.3g
Protein: 1g