Place popcorn in large roasting pan. Mix in nuts. Set aside.
Preheat oven to 250¡F.
In heavy sauce pan, mix sugar, butter, corn syrup and salt. Over medium
heat, stir until boiling. Continue to boil, without stirring, for 5
minutes. Remove from heat. Stir in vanilla, then baking soda (it will foam
up). Pour over popped corn and nuts; mix well to coat.
Place in oven for 1 hour to 1 hour and 10 minutes. Stir every 15 minutes
while baking.
Cool, break apart and store in a tightly sealed container.
Per serving: 544 Calories; 31g Fat (49% calories from fat); 11g Protein;
63g Carbohydrate; 33mg Cholesterol; 536mg Sodium
NOTES : Yield is about 16 cups. Serving size is 2 cups per person.
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@bigfoot.net> on
Jan 6, 1998
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!