Sunday, November 11, 2012

Carmel Popcorn

3 quarts freshly popped popcorn
1/2 cup pecan halves
1/2 cup better
1 cup brown sugar
1/2 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla

  • Preheat oven to 300°     
  • Combine popcorn and pecan on a lightly greased cookie sheet; mix well and set aside.
  • In a saucepan, over low heat melt butter.
  • Add brown sugar, corn syrup, and salt to butter.
  • Turn up heat a bit and bring to a boil.
  • Let boil for 5 minutes. Do no stir.
  • Remove from heat.
  • Add baking soda and vanilla.
  • Pour syrup mixture evenly over popcorn and pecans.
  • Bake for 15 minutes. Stir.
  • Bake for another 15 minutes.
  • Remove from oven.
  • When completely cooled, break into pieces. Enjoy!

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