Caramel-nut Popcorn: 2 quarts freshly popped popcorn (use aprox 1/3 cup kernels), 1 cup slivered blanched almonds, 1 cp pecan halves, 1 cup cashews, 1/2 cup butter or margarine, 1 - 16oz. package brown sugar, 1 cup light corn syrup, 1/2 cup water, 1 tsp. vanilla extract.

Combine popcorn, almonds, pecans, and cashews in a lightly greased large bowl; set mixture aside.

Combine butter, brown sugar, corn syrup, and water in a large saucepan and bring to a boil. Cover and cook over medium heat 2 - 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook over medium heat, stirring occasionally until mixture reaches soft crack stage (290 degrees F). Remove from heat and stir in vanilla.

Pour hot syrup evenly over popcorn mixture. Stir with a buttered long-handled spoon until popcorn is well coated.

Spoon mixture onto buttered 15x10x1" jelly roll pans; press lightly with buttered spoon to flatten, breaking popcorn mixture apart as it cools. Store in airtight containers. Yields 3 quarts.

note: mixture may be shaped into popcorn balls instead while still warm if desired. (donated by Dorothy Gaines).

Sweet & Crunchy Caramel Corn: 24 cups popped popcorn, 2 cups firmly packed brown sugar, 1 cup Margarine, 1/2 cup light corn syrup, 1/2 tsp. salt, 2 tbsp., dark molasses, 3/4 tsp. baking soda, 1 1/2 tsp. vanilla, 1 cup salted peanuts.

Heat oven to 250 degrees F. In large roasting pan place popcorn and set aside.

In 2-quart saucepan combine brown sugar, margarine, corn syrup, salt, and molasses. Cook over medium heat, stirring occasionally until mixure comes to a full boil (8-12 minutes). Continue cooking, stirring occasionally until candy thermometer reaches 238 degress F, or small amount of mixture dropped into ice water forms a ball (2-6 minutes).

Remove from heat, stir in baking soda and vanilla. Pour mixture over popcorn evenly. Sprinkle peanuts over caramel mixture. Stir until popcorn is all coated.

Bake for 20 minutes, stir. Continue baking for 25 more minutes. Remove from oven. Immediately place caramel corn on waxed paper; cool completely. Break into pieces. Store in tightly covered container. Yields 6 quarts.