Oven Carmel Corn
5 qts popped corn
2 sticks margarine
2 c brown sugar, packed
1 c pecans
1/2 c white corn syrup
1 tsp salt
1/2 tsp baking soda
2 c roasted peanuts (optional)
Add nuts to popped corn and spread on cookie sheets. Keep warm in 250 degree oven. Combine sugar, margarine, corn syrup and salt in pan, cook until sugar is dissolved. Cook mixture to firm ball stage (248 degrees), about 5 minutes. Remove from heat and quickly stir in soda. Mixture will foam. Drizzle over popped corn and nuts, stir to coat. Return to oven for 45-50 minutes, stirring every 15 minutes. Store in airtight container.
2 sticks margarine
2 c brown sugar, packed
1 c pecans
1/2 c white corn syrup
1 tsp salt
1/2 tsp baking soda
2 c roasted peanuts (optional)
Add nuts to popped corn and spread on cookie sheets. Keep warm in 250 degree oven. Combine sugar, margarine, corn syrup and salt in pan, cook until sugar is dissolved. Cook mixture to firm ball stage (248 degrees), about 5 minutes. Remove from heat and quickly stir in soda. Mixture will foam. Drizzle over popped corn and nuts, stir to coat. Return to oven for 45-50 minutes, stirring every 15 minutes. Store in airtight container.
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