CARAMEL CORN

by Kim Graham

 

Ingredients:

  • 4 cups popped corn
  • 1 cup pecans
  • 1/2 cup margarine
  • ¼ cup light corn syrup
  • 1/2 cup sugar

Cooking directions:

Mix popped corn and pecans in large bowl. Melt margarine in a boiler. Stir in corn syrup and sugar. Bring to boil over medium heat. Stir constantly. Continue cooking 10-15 minutes or until mixture turns a light caramel color. Pour over popped corn, a little at a time and mix to coat. Spread on baking sheet to cool when well coated. Break up when dry.

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