Corn Pop Mix

We tasted this at a piano recital back in 2010, and everyone loved it so much that Jared’s piano teacher tracked down the recipe and shared it with her students.

2-8oz. bags of Kettle Corn Pops

1 pound of your favorite nuts (pecans, almonds, walnuts, etc.)

1 cup butter

2 cups brown sugar

1/2 cup light corn syrup

1/2 teaspoon baking soda

1 teaspoon vanilla

1. Combine corn pops and nuts in a large greased roasting pan.
2. On medium heat, cook butter, brown sugar, and corn syrup. Bring to a boil; then reduce heat and simmer for 5 minutes.
3. Remove from heat and add baking soda and vanilla.
4. Pour liquid over corn pop mixture and mix together, coating the corn pops and nuts.
5. Bake at 250 for one hour, stirring every 20 minutes.
6. After removing mixture from oven, immediately pour onto waxed paper to cool. Store in gallon-sized Ziploc bags.