Caramel Nut Popcorn Crunch Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
2 1/2 quart: Popped corn,
1 cup: Brown sugar,
1 cup: Pecans,
1/4 cup: Light corn syrup,
1/2 cup: Butter,
1/2 tsp: Salt,
1/2 tsp: Baking soda,
Directions:
Spread popped corn and nuts in a large shallow pan and place in a
preheated 250 F. oven.
Combine butter, brown sugar, syrup and salt in a saucepan. Cook over
medium heat, stirring until sugar dissolves. Wash sugar from sides
of pan with a wet brush. Boil until mixture reaches 248 degrees
(firm ball stage on candy thermometer), above five minutes. Remove
from heat and stir in soda.
Pour mixture over corn and nuts, stirring gently to coat. Return
glazed popcorn and nut mixture to oven and bake 45 minutes, stirring
every 15 minutes. When cooled, pack in airtight tins.
Yield: Slightly more than 2 1/2 quarts.
From The Popcorn Institute in Food Columnist Mary Alice Holts
10/06/94 "October Perfect Month for Popcorn Provisions" article in
"The (Elizabethtown, KY) News-Enterprise." Pg. D1. Posted by Cathy
Harned. Submitted By CATHY HARNED On 10-18-94
Source from luhu.jp
preheated 250 F. oven.
Combine butter, brown sugar, syrup and salt in a saucepan. Cook over
medium heat, stirring until sugar dissolves. Wash sugar from sides
of pan with a wet brush. Boil until mixture reaches 248 degrees
(firm ball stage on candy thermometer), above five minutes. Remove
from heat and stir in soda.
Pour mixture over corn and nuts, stirring gently to coat. Return
glazed popcorn and nut mixture to oven and bake 45 minutes, stirring
every 15 minutes. When cooled, pack in airtight tins.
Yield: Slightly more than 2 1/2 quarts.
From The Popcorn Institute in Food Columnist Mary Alice Holts
10/06/94 "October Perfect Month for Popcorn Provisions" article in
"The (Elizabethtown, KY) News-Enterprise." Pg. D1. Posted by Cathy
Harned. Submitted By CATHY HARNED On 10-18-94
Source from luhu.jp