Sunday, November 25, 2007

CARMEL CORN—Pat Bradfield--a friend of Lynne's

This is so good. I got the recipe from my best friend years ago.

6 quarts of popcorn minus the ones that don't pop
One or two cups of any kind of nuts you might like. I use cashews.

Boil for 5 minutes and pour over top:
2 cups brown sugar (original recipe--but I think I prefer it with white sugar, it has a more delicate flavor)
2 sticks butter
½ cup dark Karo Syrup (I use light corn syrup)

1 tsp. salt
1 tsp. baking soda.

Pour over the popcorn and nuts. Bake at 200° for one hour. Stir at least four times during baking.

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