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
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
