Caramel Nut Corn

Serves:

Ingredients:

12 c Unsalted popcorn
3 c Walnut halves, pecan halves
And/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

Method:

One of the Betty Crocker Cookbook staff members brought this grassroots.
Heat oven to 200 degrees.
Divide popcorn and nuts between 2 ungreased rectangular pans, 13 X 9 X 2 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.
Toss until well coated.
Bake 1 hour, stirring every 15 minutes.
ABOUT 15 CUPS SNACK; 290 CALORIES PER CUP.