#710 - Caramel Popcorn Crunch

(by Shirley McNevich)

10 cups plain popped popcorn
1 cup pecans
1/2 cup butter
1/2 tsp. baking soda
1 cup Domino's dark brown sugar
1/4 cup King syrup molasses
1/2 tsp. salt

Preheat oven to 250 degrees. Place popcorn and pecans in a Dutch oven--place them in preheated oven. In a saucepan over medium heat add butter, brown sugar, molasses and salt--stir and cook until brown sugar dissolves. Bring to a boil--test the mixture by dropping a teaspoonful into a glass of cold water. If it makes a cracking noise, it's ready (if not cook longer and retest--if you have a candy thermometer it should be 248 degrees). Remove from heat and stir in the baking soda. Remove popcorn/nuts from oven and pour hot candy mixture over the top--stir gently to coat. Return the whole mixture to the oven and bake for 45 minutes, stirring every 15 minutes. Remove from oven, let it cool, and keep in an airtight container.