Caramel-Nut Corn

80 minutes Prep: 20 minutes Cook: 60 minutes

249 calories per serving view nutrition facts

15 servings suggest servings

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Ingredients

12	cups	popcorn, popped	popped
3	cups	walnut halves	or pecan halves or almonds
1	cup	brown sugar	packed
1/2	cup	margarine	or butter
1/4	cup	corn syrup, light
1/2	teaspoon	salt
1/2	teaspoon	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.

Caramel Corn: Increase popped popcorn to 15 cups; omit nuts.

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Nutrition Facts

Serving Size 45g

Amount per Serving

Calories 249 76% of calories from fat

	% Daily Value*
Total Fat 21.0g	33%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 183mg	8%
Total Carbohydrate 12.0g	4%
Dietary Fiber 3.0g	11%
Sugars 2.0g
Protein 7.0g	14%

Vitamin A	6%		Vitamin C	1%
Calcium	2%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Bacalao a la Viscaina

I have had Bacalo a la Vizcaina many times. It was served in Cuba, my birthplace, usually at lunch time. I have had it in Spain, also, and prefered the Cuban version (familiarity?) This recipe reads very well and I am excited to have found it. Can hardly wait to try it.