| 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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