Caramel Crunch

1. 1

   Keep popped corn warm in a large, shallow pan in a 250u00b0 oven. Combine margarine, sugar, corn syrup and salt in a 2-quart saucepan.

2. 2

   Stir over medium heat until sugar dissolves.

3. 3

   Continue to boil to firm ball stage (248u00b0).

4. 4

   This will take about 5 minutes.

5. 5

   Remove from heat and stir in baking soda.

6. 6

   Syrup will foam.

7. 7

   Pour hot caramel mixture over popped corn and nuts; stir to mix well.

8. 8

   Divide mixture onto several cookie sheets and return to 250u00b0 oven for 45 minutes, stirring every 15 minutes.

9. 9

   Cool and serve or store in airtight container in cool place.

No additional tips available.