Title: Buttercrunch Popcorn
Categories: Snack Nut Popcorn
Yield: 1 Servings
| 1/2 | c | Unpopped popcorn |
| 1 | c | Light brown sugar; packed |
| 1/2 | c | Light corn syrup |
| 1/2 | c | Butter or margarine |
| 1/4 | c | Butterscotch chips |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | c | Walnuts; toasted |
Heat oven to 250~. Grease 14x10" roasting pan. Pop the popcorn. Put nuts
and popcorn in a very large bowl. Bring brown sugar, corn syrup and butter
to boil, stirring until sugar is dissolved. Reduce heat and cook for 5
minutes. Remove from heat; stir in butterscotch chips, vanilla, baking soda
and salt until blended and smooth. Working quickly and using two wooden
spoons pour syrup over popcorn and nuts, stir to coat thoroughly. Pour
mixture into pan; bake 45 minutes, stirring occasionally. Remove from oven,
cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to
cool completely. Break popcorn into smaller pieces; store in airtight
containers in cool dry place up to 2 weeks. Makes about 4 quarts. Can use
peanuts or almonds instead of walnuts.