2 quarts popped popcorn
1/2 cup butter or margarine
3/4 cup packed brown sugar
1/4 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon baking soda
1 cup shelled natural American pistachios
Keep popcorn warm in 250 degrees F oven while preparing coating.
Melt butter in large saucepan; stir in sugar, corn syrup and salt. Bring to boil; stir constantly. Reduce heat to medium; boil without stirring for 5 minutes.
Remove from heat; quickly stir in vanilla extract and baking soda.
Place popcorn in large, heat-proof bowl; slowly pour syrup over popcorn while stirring. Add pistachios; mix thoroughly.
Turn into a greased 15-1/4 x 10-1/4 x 3/4-inch baking pan; bake at 250 degrees F for 1 hour, stirring every 15 minutes.
Remove from oven; cool.
Break into serving-sized pieces.
Store in tightly covered container.
Yield: 2 quarts
Recipe and photograph courtesy of American Pistachio Growers.
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