Caramel corn*

 
                                Caramel Corn
 
 Recipe By     : Unknown Cooking Magazine
 Serving Size  : 6    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Snacks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      cups          popped popcorn
      1/2  cup           toasted slivered almonds -- if desired
      3/4  cup           firmly packed brown sugar
      1/2  cup           butter or margarine
    2      Tablespoons   light corn syrup
      1/8  teaspoon      salt
      1/4  teaspoon      baking soda
 
 MICROWAVE DIRECTIONS:  Combine popcorn and almonds in a large microwave-safe
 bowl.  In 4-cup microwave-safe measuring cup, combine brown sugar, margarine,
 corn syrup and salt.  Microwave on HIGH for 2 minutes; stir.  Microwave on
 HIGH for 2 to 3 minutes or until mixture comes to a rolling boil.  Stir in
 baking soda; mix well.  Pour over popcorn and almonds; toss until coated.
  Microwave on HIGH for 2 minutes.  Immediately spread on foil or waxed paper
 to cool.  6 cups.
 
 CONVENTIONAL OVEN DIRECTIONS:  Heat oven to 250.  Spread popcorn in 15x10x1
 inch baking pan; sprinkle almonds over popcorn.  In large saucepan, combine
 brown sugar, margarine, 2 tablespooons water, corn syrup and salt; bring to a
 boil over medium heat.  Boil 2 minutes, stirring constantly.  Remove from
 heat.  Stir in baking soda; mix well.  Pour over popcorn and almonds; toss
 until coated.  Bake at 250 for 15 minutes; stir.  Continue baking  for an
 additional 5 minutes.  Immediately spread on foil or waxed paper to cool.
 
 To Toast Almonds:  Spread in thin layer in microwave safe pie pan.  Microwave
 on high for 5 to 7 minutes or until light golden brown, stirring frequently.
  Or spread almonds on cookie sheet; bake at 350 for 5 to 10 minutes or until
 light golden brown, stirring occasionally.
 
                    - - - - - - - - - - - - - - - - - -