Receta Sunday Recipe Rewind: Caramel Corn with Nuts Recipe

by Nicole Sherman

Sunday Recipe Rewind: Caramel Corn with Nuts Recipe

I got

this recipe out of the Taste of Home magazine. I LOVE their mag!! This

would make a nice gift or something to bring to a holiday party! You don’t have

to heat up the house, it’s delicious, and it’s inexpensive. I don’t think you

can ask for more than that!

OK so you

probably can ask for more than that… like more of this amazing recipe! You can’t

possible eat too much. OK So maybe you can?

• 10 cups
• popped popcorn (I microwave it in a brown paper bag)
• 1 Cup
• packed brown sugar
• 1/2 Cup
• butter, cubed (1 stick)
• 1/4 Cup
• dark corn syrup (I used light)
• 1/4 tsp
• salt
• 1/4 tsp
• baking powder
• 1/2 Cup
• mixed nuts

Directions:

Place popcorn in a large bowl; set aside.

In a large heavy saucepan, combine

the brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring

occasionally, until mixture comes to a rolling boil. Cook and stir until candy

thermometer reads 238° (soft-ball stage).

Remove from the heat; stir in baking

soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts.

Transfer to two greased 13-in. x 9-in. baking pans. Bake at 200° for 45

minutes, stirring once. Remove from pans and place on waxed paper to cool.

Break into clusters. Store in airtight containers.

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