*  Exported from  MasterCook  *

                               Caramel Corn

Recipe By     : Unknown Cooking Magazine
Serving Size  : 6    Preparation Time :0:00
Categories    : All Newly Typed Not Shared       Snacks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          popped popcorn
     1/2  cup           toasted slivered almonds -- if desired
     3/4  cup           firmly packed brown sugar
     1/2  cup           butter or margarine
   2      Tablespoons   light corn syrup
     1/8  teaspoon      salt
     1/4  teaspoon      baking soda

MICROWAVE DIRECTIONS:  Combine popcorn and almonds in a large microwave-safe
bowl.  In 4-cup microwave-safe measuring cup, combine brown sugar, margarine,
corn syrup and salt.  Microwave on HIGH for 2 minutes; stir.  Microwave on
HIGH for 2 to 3 minutes or until mixture comes to a rolling boil.  Stir in
baking soda; mix well.  Pour over popcorn and almonds; toss until coated.
 Microwave on HIGH for 2 minutes.  Immediately spread on foil or waxed paper
to cool.  6 cups.

CONVENTIONAL OVEN DIRECTIONS:  Heat oven to 250.  Spread popcorn in 15x10x1
inch baking pan; sprinkle almonds over popcorn.  In large saucepan, combine
brown sugar, margarine, 2 tablespooons water, corn syrup and salt; bring to a
boil over medium heat.  Boil 2 minutes, stirring constantly.  Remove from
heat.  Stir in baking soda; mix well.  Pour over popcorn and almonds; toss
until coated.  Bake at 250 for 15 minutes; stir.  Continue baking  for an
additional 5 minutes.  Immediately spread on foil or waxed paper to cool.

To Toast Almonds:  Spread in thin layer in microwave safe pie pan.  Microwave
on high for 5 to 7 minutes or until light golden brown, stirring frequently.
 Or spread almonds on cookie sheet; bake at 350 for 5 to 10 minutes or until
light golden brown, stirring occasionally.

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