2 qt Popped corn 1 1/2 c Pecan halves 2/3 c Whole almonds 1 1/3 c Sugar 1/2 c Light corn syrup 1 c Margarine 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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Hey y’all come join me...As I make a strawberry cheesecake crunch popcorn snack...Let me know what you think about this recipe...Like Comment Share Subscribe...Be Happy
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