Recipe 710 - Caramel Popcorn Crunch
Recipe 710 - Caramel Popcorn Crunch
(by Shirley McNevich)
10 cups plain popped popcorn
1 cup pecans
1/2 cup butter
1/2 tsp. baking soda
1 cup Domino's dark brown sugar
1/4 cup King syrup molasses
1/2 tsp. salt
Preheat oven to 250 degrees. Place popcorn and pecans in a Dutch oven--place
them in preheated oven. In a saucepan over medium heat add butter, brown sugar,
molasses and salt--stir and cook until brown sugar dissolves. Bring to a boil--test the
mixture by dropping a teaspoonful into a glass of cold water. If it makes a cracking
noise, it's ready (if not cook longer and retest--if you have a candy thermometer it
should be 248 degrees). Remove from heat and stir in the baking soda. Remove
popcorn/nuts from oven and pour hot candy mixture over the top--stir gently to coat.
Return the whole mixture to the oven and bake for 45 minutes, stirring every 15
minutes. Remove from oven, let it cool, and keep in an airtight container.
Continue to:
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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