Dash SmartStore DSSP300 Instruction Manual And Recipe Manual page 37

3. Place the popcorn in a very large mixing bowl or large pot. Sprinkle the
nuts over the popcorn.
4. In a medium saucepan, combine the sugar, butter, and corn syrup.
Bring the mixture to a boil over medium-high heat, using a wooden
spoon to stir constantly. Reduce the heat to medium and boil without
stirring until the mixture registers 250°F. on a candy thermometer (see
note for alternative method). Off the heat, add the vanilla, baking soda,
and salt, standing back as the mixture will splatter and foam.
5. Working VERY CAREFULLY, pour the hot caramel over the popcorn. Stir,
digging the caramel up from the bottom, until all the corn and nuts are
evenly coated. Take care while stirring not to let the hot mixture touch
your hand. Turn the coated popcorn mixture onto the prepared baking
sheet and spread it in an even layer.
6. Bake the popcorn mixture for 15 minutes. Stir, respread, and return
to the oven for 15 minutes, or until the coated popcorn is the color of
caramel candy. If darker caramel with more bitter flavor is desired, after
stirring, bake for 25 to
30 minutes.
7. Set the baking sheet on a wire rack. The caramel will harden and crisp
as it cools. When Nutty, Sweet & Salty Popcorn Crunch has cooled
completely, break it up completely or into chunks.
8. Nutty, Sweet & Salty Popcorn Crunch will keep in an airtight container at
room temperature for 5 days.
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