Yield: 12 Servings
|½ cup||Granulated Sugar|
|½ cup||Light Brown Sugar; packed|
|½ cup||Light Corn Syrup|
|1 cup||Butter; cut in pieces|
|4 cups||Popcorn; popped*|
*Remove unpopped kernels.
Combine ssugars, corn syrup and water in heavy pan over high heat. Bring to boil. Add butter and stir until melted. Continue cooking 20 to 30 minutes until mixture reaches 300° on a candy thermometer. Spread pecans in even layer on baking sheed. Bake at 350° about 10 minutes or until lightly browned. Remove from oven and toss nuts with popcorn in large, lightly oiled bowl. Carefully pour syrup over popcorn mixture. Carefully but quickly toss mixture with long-handled wooden spoon to coat popcorn and nuts thoroughly with syrup. As soon as mixture is cool enought to handle, quickly shape into 3-inch balls. Place balls on lightly oiled baking sheet to cool. Wrap in cellophane or plastic wrap. Store in tightly covered tins up to a week.
Makes 12 (3-inch) balls.
NOTE: Sugar syrup is very hot. Handle it with care, so as not burn yourself.
Source: Palm Beach Post, Food Section billspa@...
Recipe by: "Special Occasions" by John Hadamuscin Posted to MC-Recipe Digest V1 #860 by Bill Spalding <billspa@...> on Oct 23, 1997