Caramel-Nut Corn
Caramel-Nut Corn, a candies recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Caramel-Nut Corn
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
Method
- 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.
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