Carmel Crunch

• 5 Quarts of fresh popped popcorn

• 1 Cup Butter

• 2 Cups dark brown sugar

• 1 Teaspoon of salt

• ½ Cup corn syrup

• ½ Teaspoon baking soda

• 2 Cups of toasted nuts (Optional)

Directions:

Preheat Oven to 250 degrees.

Make fresh popcorn and keep warm and crisp in 250 degree oven.

Combine butter, sugar, salt and corn syrup in a heavy 2 quart sauce pan.

Cook over medium heat and stir until sugar dissolves. Bring to soft ball--248 degrees on candy thermometer-- about 5 minutes.

Remove from heat and stir in soda, syrup will foam. Pour over popped corn and nuts. Stir well and spread onto several greased cookie sheets.

Return to 250 degree oven--for about 45 minutes. Stir every 15 minutes.

Let cool, then store in a tightly sealed container.

(Grama has not found a better recipe in 60 years)

Copyright © 2004-2005 by Benjamin Thelmer Moore Jr. All rights reserved.