Caramel-nut Corn Recipe
Yield: 15 ServingsRecipe by luhu.jp
Ingredients:
12 cup: Poppped popcorn,
3 cup: Walnut or pecan halves OR- unblanched whole, almonds
1 cup: Packed brown sugar,
1/2 cup: Margarine or butter,
1/4 cup: Light corn syrup,
1/2 tsp: Salt,
1/2 tsp: Baking soda,
Directions:
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 Crockers Cookbook * Typed for you by Karen Mintzias
Source from luhu.jp
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 Crockers Cookbook * Typed for you by Karen Mintzias
Source from luhu.jp