Title: Caramel - Nut Popcorn Crunch - Bph
Categories: Snack Popcorn
Yield: 2 -1/2 quart

2 1/2	qt	Popped corn
1	c	Pecans
1/2	c	Butter
1/2	ts	Baking soda
1	c	Brown sugar
1/4	c	Light corn syrup
1/2	ts	Salt

Spread popped corn and pecans in a large shallow pan and place in a preheated 250 degree oven. Combine butter, brown sugar, syrup, and salt in a saucepan. Cook over medium heat until sugar dissolves. Wash sugar from sides of pan with a wet brush. Boil until mixture reaches 248 degrees (firm ball stage on a candy thermometer), about 5 minutes. Remove from heat and stir in baking soda. Pour mixture over corn and nuts, stirring gently to coat. Return glazed popcorn and nut mixture to oven and bake 45 minutes, stirring every 15 minutes. When cooled, pack in airtight tins. Makes 2-1/2 quarts.

From the Popcorn Institute; reprinted in "Birmingham Post-Herald" 10/18/95 Typos by Jeff Pruett.

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