- 6 cups [1.5 L] popped corn
- 1 cup [250 mL] salted nuts [optional]
- 1/3 cup [75 g] butter or margarine
- 1/3 cup [75 g] sugar
- 1/3 cup [80 mL] lightly packed brown sugar
- 1/3 cup [80 mL] corn syrup
- 1 1/2 teaspoons [7.5 mL] vanilla
- 1/4 teaspoon [1 mL] baking soda
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- Preheat oven to 250°F [120°C].
- Into a large pan, mix together popped corn and salted nuts; set aside.
- Into a casserole, melt butter or margarine.
- Mix in sugar, brown sugar and corn syrup.
- Bring to a boil, stirring; boil over medium heat, for 4 to 5 minutes, until golden brown.
- Check carefully as mixture can easily burn; do not overcook.
- Remove from heat; stir in vanilla and baking soda.
- Pour over popped corn and salted nuts; mix delicately, until well coated.
- Bake in preheated oven for 30 to 40 minutes, until crunchy and golden brown, stirring from time to time.
- Remove from heat; immediately transfer into a large pan, lined with waxed paper.
- Cool before breaking up into pieces.
- Store into an airtight container; do not refrigerate.
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