Ingredients
- 1,800 gr poppped popcorn
- 375 gr walnut
- 220 gr packed brown sugar
- 110 gr margarine
- 85 gr corn syrup (light)
- 2 gr baking soda
- 1 gr salt
Divide popcorn and nuts between 2 ungreased rectangular pans, 13x9x2 inches. Cook brown sugar, margarine, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts, stirring until corn is well coated. Bake uncovered in 90ºC oven, stirring every 15 minutes, 1 hour. 300 calories per serving. Caramel Corn: Increase popped popcorn to 15 cups; omit nuts. *
