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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Nutty Caramel Corn Recipe

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This recipe for Nutty Caramel Corn is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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