bigretic
03-01-2005, 06:15 PM
CARMEL NUT POPCORN
... 1-1/2 cups redskin peanuts
... 1 cup pecan halves
... 1 cup slivered almonds
... 1/2 cup butter
... 1/3 cup corn syrup
... 1 cup brown sugar (packed)
... 1/2 teaspoon salt
... 1 teaspoon vanilla
... 12 cups popped popcorn (about 3/4 cups popping corn)
* Spread nuts in a large roasting pan.
Bake at 350 F oven for 10 minutes or until toasted. Watch carefully so they don't burn.
* In a saucepan, melt butter (or in microwave)
* Add corn syrup, sugar, salt. Bring to boil, stirring until sugar dissolves. Boil for 2 minutes. (This also can be done in microwave) Remove from heat. Stir in vanilla.
* Mix the popcorn with the nuts in roasting pan, drizzle with syrup mixture
* Bake in oven at 350 F for 15 minutes, stirring every 5 minutes.
* Let cool, stirring occasionally.
** Makes 16 cups.
... 1-1/2 cups redskin peanuts
... 1 cup pecan halves
... 1 cup slivered almonds
... 1/2 cup butter
... 1/3 cup corn syrup
... 1 cup brown sugar (packed)
... 1/2 teaspoon salt
... 1 teaspoon vanilla
... 12 cups popped popcorn (about 3/4 cups popping corn)
* Spread nuts in a large roasting pan.
Bake at 350 F oven for 10 minutes or until toasted. Watch carefully so they don't burn.
* In a saucepan, melt butter (or in microwave)
* Add corn syrup, sugar, salt. Bring to boil, stirring until sugar dissolves. Boil for 2 minutes. (This also can be done in microwave) Remove from heat. Stir in vanilla.
* Mix the popcorn with the nuts in roasting pan, drizzle with syrup mixture
* Bake in oven at 350 F for 15 minutes, stirring every 5 minutes.
* Let cool, stirring occasionally.
** Makes 16 cups.