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20 cups popped popcorn 2 cups brown sugar 1 cup butter 1/2 cup dark corn syrup 1/2 tsp salt 1/2 tsp baking soda 1 cup salted mixed nuts DIRECTIONS Heat oven to 200 degrees. Place the popped popcorn in a large roasting pan and set aside. Combine the brown sugar, butter, corn syrup and salt in a saucepan. Cook over medium heat until it comes to a full boil, stirring occasionally. Continue cooking and stirring until it reaches the softball stage (238 degrees on your candy thermometer). Remove from heat and stir in the baking soda. Pour this mixture over the popcorn. Sprinkle in the nuts and stir until the popcorn is well coated. Bake 20 minutes. Stir, then bake and additional 25 minutes. Remove from the oven and turn out the caramel corn onto waxed paper to cool. After it is completely cool, break into pieces and store in tightly covered containers. ENJOY! |
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