Yield: 40 servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Popped corn |
| 1½ cup | Pecan halves |
| ⅔ cup | Whole almonds |
| 1⅓ cup | Sugar |
| ½ cup | Light corn syrup |
| 1 cup | Margarine |
| \N \N | Dipping Chocolate (optional) |
Mix together popped corn and nuts. In a saucepan, combine sugar, corn syrup, and margarine. Bring to a boil, and boil 10 to 15 minutes, stirring constantly. When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts. Spread out on a lightly greased cookie sheet. Break apart when cool. Can be dipped or spread with chocolate, if desired. Makes about 40 pieces.
Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201