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Prep 20min
Total1hr50min
Servings30
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Ingredients
12
cups popped popcorn
3
cups unblanched whole almonds
1
cup packed brown sugar
1/2
cup butter or margarine
1/4
cup light corn syrup
1/2
teaspoon salt
1/2
teaspoon baking soda
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Steps
1
Heat oven to 200°. Place popcorn and almonds in very large roasting pan or divide popcorn mixture between 2 ungreased rectangular pans, 13x9x2 inches.
2
Heat brown sugar, butter, corn syrup and salt in 2-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
3
Pour sugar mixture over popcorn; toss until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil or cooking parchment paper. Cool completely, about 30 minutes. Store tightly covered.
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For Oven Caramel Corn, increase popcorn to 15 cups and omit the almonds.
You can use pecan or walnut halves instead of the almonds.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
170
Calories from Fat
110
Total Fat
12g
Saturated Fat
3g
Cholesterol
10mg
Sodium
90mg
Total Carbohydrate
15g
Dietary Fiber
2g
Protein
3g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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