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I think of Caramel Corn in the fall. Not sure why? Wonder IF there is a reason why I do, anyone know or anyone else LOVE caramel corn in the fall??? I have FAILED way to many times when making Caramel Corn that I usually turn to my good ol’ favorite Caramel Puffs. Though, I have now landed upon a fantastically easy recipe, one that has crunch even 3 days AFTER you make it!! We are always wanting snacks in this house and this one fits the bill!!
* One batch of this only calls for 8 c. of popcorn + the nuts, that really isn’t enough to last more than one snack so I doubled.
* IF DOUBLING then use 3/4 c. dry popcorn kernels (though cook on the stove top in 2 batches, you will have much more success this way!!) if choosing to pop your own.
8 c. popped popcorn (this is about 1 bag microwave or pop in fresh)
1/2 c. pecan halves
1/2 c. sliced almonds
1/2 c. butter
1/2 c. brown sugar (any time I say brown sugar, I mean it should be packed)
1/2 tsp. salt (use 3/4 tsp. for unsalted popcorn)
Place the popped popcorn in a large bowl and set aside.
Place the pecans and almonds on a cookie sheet and bake @ 350° for 10 minutes or until lightly browned.
In a sauce pan combine the butter, brown sugar and salt, melt but do not bring to a boil. Stir briskly to blend well.
Remove the nuts from the oven and add to the popcorn. Pour the butter mixture over the popcorn mixture and stir with a large spoon to coat evenly. Spread out as thinly as possible on a greased cookie sheet (use 2 sheets IF doubling) and bake @ 350° for 10 minutes. Take out of oven and cool slightly. Remove from pan with a spatula. Cool all the way. It will continue to crisp up as it cools all the way.
Recipe from “Aunt Bea’s Mayberry Cookbook” a treasured cookbook that I found for my mom, not sure if I will ever beat that steal of a deal…… I will not tell the price…..but if you guess, that is FINE. * Hint* It was less than 26¢ but more than 24¢ !!!