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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Caramel-Nut Corn

Makes: 15 servings
Prep 30 mins Cool 1 hr Bake 300°F 20 mins
Caramel-Nut Corn
Ingredients
  • 12  cups  popped popcorn (about 1/2 to 2/3 cups unpopped)
  •  Nonstick cooking spray
  • 1 1/2  cups  mixed salted nuts
  • 1  cup  packed brown sugar
  • 3/4  cup  butter
  • 1/2  cup  dark-colored corn syrup
  • 1/2  teaspoon  sifted baking soda
Directions

1. Remove all unpopped kernels from popcorn. Lightly coat a roasting pan with nonstick cooking spray. Combine popcorn and nuts in the prepared pan; keep warm in 300 degree F oven.

2. In a 2-quart saucepan combine brown sugar, butter, and corn syrup. Bring to boiling over medium heat, stirring constantly (about 12 minutes). Cook and stir for 5 minutes more. Remove from heat; stir in baking soda (the mixture will foam).

3. Pour caramel mixture over popcorn-nut mixture in prepared pan; stir gently to coat.

4. Bake in a 300 degree F oven for 15 minutes. Stir popcorn mixture. Bake for 5 minutes more. Remove from oven. Spread on a large piece of foil to cool. Break apart to serve. Store in an airtight container at room temperature for up to 1 week. Makes about 15 cups mixture (thirty, 1/2-cup servings).

From the Test KitchenTo Present This As A Gift:
  • You will need felt in 3 colors; pinking shears; thread; needle; thick white crafts glue; 2 large buttons; brown gift bag with handles; suede cord in 3 colors; pony bead; 4 large paper clips; and parchment paper,waxed paper, or plastic wrap.
  • Using gold felt for the base color, cut a rectangle 1/4-inch smaller than the bag front. Trim the bottom to a point. Cut the second felt color (blue) 1/2-inch smaller than the base color. Cut a diamond shape from the remaining piece of felt. Layer felt shapes and sew in the center. Glue around the edges, leaving the top of the blue felt shape open like a pocket. Sew a button to the center of the felt pieces and at the point. Glue onto the bag front. Cut a length of cord to fit around the bottom button, leaving 2-inch tails. Slip tails through a pony bead. Wrap the handles with suede cord, gluing the ends to secure. Use a paper clip to hold each end in place until the glue dries. Remove paper clips. Line bag with parchment paper, waxed paper, or plastic wrap.
Also Try This:
  • Use heavy colored paper instead of felt to embellish the bag.
Nutrition Facts (Caramel-Nut Corn)
  • Servings Per Recipe 15,
  • cal. (kcal) 134,
  • Fat, total (g) 8,
  • chol. (mg) 13,
  • sat. fat (g) 4,
  • carb. (g) 15,
  • fiber (g) 1,
  • pro. (g) 2,
  • vit. A (RE) 41,
  • sodium (mg) 102,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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