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Ingredients
- 12 c. Popped Corn, (1 C. Unpopped Corn)
- 1/2 lb Unsalted Butter
- 2 c. Brown sugar, packed, Light Golden brown
- 1 tsp Salt
- 8 Tbsp. Light Corn Syrup
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Extract
- 6 ounce Almonds, Unblanched, Whole
- 6 ounce Pecan Halves
Directions
- 1. Place popcorn in a large shallow roasting pan or possibly two 9 . 13" baking pans and set aside.
- 2. In a large saucepan, (heavy) approximately 4 qts, heat butter, over low heat.
- 3. Stir in brown sugar, salt and corn syrup.
- 4. Bring to a boil, stirring constantly.
- 5. Insert candy thermometer and boil without stirring till thermometer reaches 285 degrees or possibly syrup reaches to soft crack stage.
- 6. Immediately remove from the heat, stir in soda and vanilla.
- 7. The baking soda will cause the mix to foam and become frothy.
- 8. Pour syrup over popped corn, using two wooden spoons.
- 9. Mix well.
- 10. Bake 15 min at 250 degrees. Stir well, bake 15 min.
- 11. Turn out onto waxed paper and cold completely.
- 12. Break apart, store in airtight containers.
- Popcorn may be stored in airtight containers for 3 months.
- Yield 12 c..
- NOTES : This is crunchy, nutty, caramelized popcorn which is out of this world for your holiday coffee table.
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