Toffee popcorn

Yield: 1 Servings

Measure Ingredient
4 quarts Popped corn
2 \N Cubes butter
1 cup White corn syrup
2 tablespoons Water
¾ cup Pecans or dry roasted nuts

Melt 2 cubes butter in saucepan. Add: 1 cup white corn syrup and 2 Tbls.

water. Boil until the candy changes color (about 10-15 minutes). Add ¾ cup pecans or dry roasted nuts. Pour over popped corn and stir until completely covered. Spread out on a greased cookie sheet. Cool. Break apart and ENJOY!

Posted to Bakery-Shoppe Digest V1 #481 by carollee3@... on Dec 31, 1997

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