| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Snacks, Nuts | 1 | Servings | |
INGREDIENTS
| 8 | qt | Popped corn |
| 2 | c | Brown sugar |
| 2 | c | Butter |
| 1/2 | c | White corn syrup |
| 1 | ts | Salt |
| 1 | ts | Butter-flavor extract |
| 1/2 | ts | Soda |
| 2 | c | Mixed nuts (optional) |
INSTRUCTIONS
Divide popped corn and nuts into 2 large aluminum roasting pans. In a saucepan mix sugar, butter, syrup, salt and butter extract flavoring. Bring to a boil stirring constantly. Boil 5 minutes. Remove from heat and add soda. Mix well. Pour evenly over corn and nuts in the two roasting pans. Bake for 1 hour at 250-degrees, stirring every 20 minutes. Pour onto waxed paper and cool. Source: COOKING WITH CLASS, Kathy Sabrowski, wife of Roger Sabrowski, Portland Trail Blazers.
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