Butter large, shallow pan with sides; put aside.
Combine popcorn and nuts in a large bowl.
Combine margarine, sugar and corn syrup in 2-quart saucepan.
Bring mixture to a boil and cook, stirring constantly, for 5 minutes.
Remove from heat and stir in vanilla.
Quickly pour syrup mixture over popcorn; gently stir to coat evenly.
Spread in buttered pan to cool.
Cool completely. Break into bite-sized pieces.
Preheat oven to 250\u00b0.
Put corn and nuts in large open roasting pan.
Prepare caramel coating.
In heavy 2-quart saucepan over medium heat, heat sugar, margarine, syrup and salt to boiling. Boil 5 minutes, stirring frequently.
Remove saucepan from heat and stir in vanilla.
Pour hot mixture over popcorn and nuts, stirring to coat well.
Bake 1 hour, stirring occasionally.
Spoon onto waxed paper to cool, stirring occasionally to separate.
Store in tightly covered containers to use within 1 week.
Stir together sugar, margarine, corn syrup, salt and vanilla in 1 1/2-quart saucepan.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil 5 minutes. Remove from heat and pour syrup mixture over popped corn and nuts in large shallow pan.
Stir to coat well.
Bake in 250\u00b0 oven for 1 hour, stirring every 15 minutes.
Remove from oven and stir mixture occasionally to prevent from sticking together while cooling.
Store in tightly covered container.
Makes 1 pound.
big bowl cream butter and sugar for at least 5
In a large bowl, mix together the first 6 ingredients.
Add in popcorn, potato sticks, and nuts; toss to coat.
Transfer mixture to an ungreased rimmed baking sheet.
Bake in a 350\u00b0 oven for 3 minutes, stir mixture and bake another 4-5 minutes.
Store in air-tight containers.
Pop popcorn and remove any unpopped kernals.
br>Sprinkle chopped
nuts
over popcorn.
Melt butter in
Place popcorn and nuts in oven at 225\u00b0 , about 20 minutes. In saucepan combine oleo, sugar and Karo; cook to 250\u00b0, using candy thermometer.
Add vanilla.
Takes about 20 minutes.
Pour over popcorn and nuts.
Mix and let cool.
Pop popcorn. Melt butter in a saucepan and add sugar, Karo and salt. Let come to a boil. Cook 5 more minutes without stirring. Take off heat and add vanilla and soda. Put popcorn in a long pan. Add nuts and pour sauce over popcorn and nuts. Bake at 250\u00b0 for 1 hour. Stir every 15 minutes. Take out of oven and place on wax paper. Separate with hands. Store in a covered container.
Combine sugar, water, syrup and salt in saucepan.
Stir
Mix together popped corn and nuts.
In a saucepan, combine sugar, corn syrup, and margarine.
Bring to a boil, and boil 10 to 15 minutes, stirring constantly.
When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts.
Spread out on a lightly greased cookie sheet.
Break apart when cool.
Can be dipped or spread with chocolate, if desired.
Makes about 40 pieces.
Cooking time does not include popping the popcorn.
br>Place the popped corn and nuts in a large roasting pan
an.
Pop the popcorn.
Put nuts and popcorn in a very large
an.
Pop the popcorn.
Put the nuts and popcorn in a very
Mix popcorn and nuts in large baking pan.
In a saucepan, combine butter, sugar and corn syrup.
Bring to a boil.
Cook for 5 minutes.
Remove from heat.
Add vanilla and baking soda.
Pour over popcorn and nuts.
Stir well.
Bake in preheated 250\u00b0 oven for 1 hour, stirring every 15 minutes.
Makes 5 quarts.
In large shallow roasting pan place popcorn and nuts.
Place in 250\u00b0 oven while preparing glaze.
In heavy 2-quart saucepan stir brown sugar, corn syrup, margarine and salt.
Stirring constantly, bring to boil over medium heat.
Without stirring, boil 5 minutes. Remove from heat; stir in vanilla and baking soda.
Pour over warm popcorn and nuts.
Stir to coat well.
Bake in 250\u00b0 oven, stirring constantly, 1 hour.
Cool; break apart.
Store in tightly covered container.
Makes 4 quarts.
In a large roasting pan, combine popcorn and nuts; keep warm in a 250\u00b0 oven.
Butter sides of a heavy 1 1/2-quart saucepan; combine sugar, honey and corn syrup in pan.
Bring mixture to boiling, stirring constantly.
Boil hard for 2 minutes; remove from heat. Stir in peanut butter and vanilla.
Immediately pour over popcorn mixture, stirring to coat well.
Cool; break into bite-size pieces. Makes 3 quarts.
In a medium saucepan, combine the sugar, corn syrup, and butter. Bring to a boil, & boil for 3 minutes. Remove from heat and add the vanilla extract.
Mix the popped popcorn & peanuts in a large bowl. Slowly pour the caramel mixture over the popcorn and nuts. Quickly stir the hot mixture into the popcorn until evenly covered. Cool and serve.
arge roasting pan.
Combine popcorn and nuts in prepared roasting pan.
Combine caramels, water and margarine in a medium microwave-safe bowl.
Microwave on High for 4 to 5 minutes, or until melted.
Stir halfway through cooking.
Place popcorn and nuts in a large bowl.
Mix well. Pour caramel mixture on top. Toss until popcorn and nuts are coated.