Popcorn crunch

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

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