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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Caramel Corn with Almonds and Pecans
Contributed by: Annelle Williams
  • 8 quarts popped popcorn
  • 2 cups almonds
  • 2 cups pecans
  • 1 cup light brown sugar
  • 1 cup (2 sticks) butter
  • 1 teaspoon salt
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
Preheat the oven to 250 degrees. Spray two large disposable aluminum roasting pans with cooking spray.
Place the popcorn and nuts in a large bowl.
In a medium saucepan, combine the sugar, butter, salt, syrup and vanilla. Bring to a boil over medium heat and continue boiling for 5 minutes, stirring constantly. Remove from the heat and add the baking soda. The mixture will bubble up. Stir vigorously until the mixture is smooth. Pour the hot syrup over the popcorn mix. Stir until the popcorn is coated. Spread the coated popcorn in the prepared pans. Bake for 30-45 minutes, stirring every fifteen minutes, depending on whether you want a ‘Poppycock’ or ‘Crackerjack’ consistency.
Remove pans from oven. After cooling for about 15 minutes, begin breaking the popcorn into serving pieces. Store in zip lock bags.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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