Total Time
Prep 20 mins
Cook 20 mins

This comes from Holiday Cooking 1997 and is the best I've ever tasted hands down. I'm posting it here so I don't have to keep searching for the recipe in the huge pile in my closet. The preparation time is approximate. Enjoy!

Ingredients Nutrition


  1. Spray a roasting pan with non-stick cooking spray. Remove any unpopped kernels from the popped corn. Place popcorn and nuts in pan. Keep warm in a warm 300°F oven.
  2. Combine brown sugar, butter and corn syrup in a 2-quart saucepan. Bring to boiling over medium heat, stirring constantly for about 12 minutes. Cook and stir for 5 minutes more. Remove from heat and using a wire whisk stir in the baking soda. The mixture will foam so be careful and keep stirring.
  3. Pour the caramel mixture over the popcorn and nuts and stir gently to coat.
  4. Bake in 300Fe oven for 15 minutes. Stir the popcorn and bake for 5 more minutes. Remove from the oven and spread on a large piece of foil to cool.
  5. Break apart to serve. Store in an airtight container at room temperature.