Caramel-Nut Corn
Yield
15 servingsPrep
20 minCook
60 minReady
80 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | cups |
popcorn, popped
popped |
|
| 3 | cups |
walnuts
or pecan halves or almonds |
|
| 1 | cup |
brown sugar
packed |
*
|
| ½ | cup |
margarine
or butter |
|
| ¼ | cup |
light corn syrup
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.8 | l |
popcorn, popped
popped |
|
| 7.1E+2 | ml |
walnuts
or pecan halves or almonds |
|
| 237 | ml |
brown sugar
packed |
*
|
| 118 | ml |
margarine
or butter |
|
| 59 | ml |
light corn syrup
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
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.
