Desserts
| Amount | Measure | Ingredient |
|---|---|---|
| 16 cups | popped popcorn | |
| 1 cup | pecan halves | |
| 1 cup | whole almonds -- blanched | |
| 1 cup | walnut halves | |
| 2 cups | brown sugar -- firmly packed | |
| 1 cup | butter | |
| 1/2 cup | dark corn syrup | |
| 1/2 tsp | salt | |
| 1/2 tsp | baking soda |
Preheat oven to 250°. Put popcorn and nuts into large roasting pan. Keep warm inoven. Put brown sugar, butter, syrup and salt in large saucepan. Bring to boil,stirring constantly. Stop stirringand cook to 250° on candy thermometer, about 5minutes. Do not burn. Stir soda into caramel. Quickly drizzle over popcorn.Toss to coat. Bake in 250° oven5 to 10 minutes. For crisper corn, I usually bake15 to 20 minutes.Remove from pan while warm to buttered cookie sheets.Great for holiday gifts.