Recipe printed in the Reading Eagle back in the '70's. A favorite ever since...
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1In a large saucepan, melt margarine. Stir in brown sugar, syrup, and salt.
2Bring to a boil, stirring constantly. Boil, without stirring, for 5 minutes.
3In the meantime, measure popcorn, nuts and coconut into a large dish pan. (Note - Use a 4 cup plastic bowl to measure a quart of popcorn.)
4Remove caramel from heat. Stir in baking soda and vanilla until frothy.
5Gradually pour caramel mix over popcorn mix, stirring well to coat.
6Turn into two large shallow baking pans that have been sprayed with PAM.
7Bake at 250 degrees for 1 hour, stirring every 15 minutes.
8Remove from oven. Cool completely. Break apart and store in a tightly covered container.