Yield: 1 Servings
|1 cup||Brown sugar; firm pack|
|1 cup||Light corn syrup|
|2 cups||Pecan halves; toasted|
|2 cups||Cashews; lightly toasted|
|8 cups||Popped popcorn|
Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan fitted with a candy thermometer and place over high heat. Bring mixture to a boil and add the butter, stirring until it has melted. Continue cooking until the mixture reached 350~, 20-30 minutes. In a LARGE, lightly oiled bowl, toss the nuts and popcorn together. Carefully pour the hot syrup over the popcorn- nut mixture. Carefully, but quickly, toss the mixture with a long-handled wooden spoon to coat the popcorn and nuts completely with syrup. As soon as the mixture is cool enough to handle, quickly shape into 3" balls and place the balls onto a nonstick or lightly oiled baking sheet to cool. Store, tightly wrapped, in a cool place.
Posted to Bakery-Shoppe Digest V1 #254 by Shelley Sparks <ssparks@...> on Sep 20, 1997