This was a recipe given to me by the mother of my ex-wife. Interesting how some things stay with you and some don’t! Its really very easy to do and quite delicious.
2 cups brown sugar
1/2 cup light corn syrup
1 cup unsalted butter
2 teaspoons salt
1/2 teaspoon baking soda
5 – 6 quarts popped corn
1 – 2 cups mixed nuts
Place sugar, corn syrup, butter and slat in a heavy deep saucepan and bring to a boil. Boil for 5 minutes. Mixture will become very thick. Remove from heat and stir in baking soda. Be Careful! This will cause the syrup to expand considerably so be sure your saucepan is large enough.
Pour the syrup over the popped corn and nuts and toss until evenly coated. Spread corn mixture over two large cookie sheets and bake in a preheated 250-degree oven for one hour, stirring occasionally. Cool completely and store in an airtight container for up to one week.
John Ash © 1989
