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Nutty Caramel Corn Recipe

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This recipe for Nutty Caramel Corn, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, July 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5 quarts popped popcorn (I used 3 bags of microwave popcorn)
1 cup UNsalted cashews (I used 1 cup of almonds and 1 cup of pecans to make it nuttier)
2 cups packed light brown sugar
1/2 cup light corn syrup
1 cup UNsalted BUTTER
1 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon baking soda

Directions:
Directions:
Heat oven to 200. Mix popped corn and nuts in roasting pan. In 3 quart saucepan, combine rest of ingredients EXCEPT baking soda. Bring to a boil over medium-high heat. Without stirring, boil until hard ball stage, 260 degrees on candy thermometer. Remove from heat; quickly stir in BAKING SODA. Pour over popcorn in roasting pan. Stir to coat well. Bake in 200 degree oven for 1 hour, stirring occasionally. Spread popcorn on waxed paper sheets. Break popcorn apart. Let cool.

 

 

 

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