Title: Caramel-Nut Corn
Categories: Snack Candy
Yield: 15 Servings

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

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