Yield: 40 servings
|2 quarts||Popped corn|
|1½ cup||Pecan halves|
|⅔ cup||Whole almonds|
|½ cup||Light corn syrup|
|\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