Yield: 25 Servings
|8 cups||Popped popcorn|
|1½ cup||Whole almonds; peanuts, cashews or pecan halves|
|1 pack||(1.6-oz) dried fruit bits|
|1 cup||Packed brown sugar|
|½ cup||Granulated sugar|
|⅔ cup||Butter or margarine|
|⅓ cup||Light corn syrup|
|½ teaspoon||Baking soda|
Place first three ingredients on a cookie sheet. In a heavy saucepan, combine next four ingredients. Cook over medium heat to boiling, stirring often. Continue, stirring occasionally, until mixture is golden brown (about 15 minutes). Remove from heat; stir in baking soda and vanilla. Pour over popcorn mixture, stirring gently to coat. Bake at 300 degrees for 15 minutes; stir. Bake 5 minutes more. Transfer to foil; cool completely.
Break up. Store in airtight container. Makes about 10 cups.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .