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CATEGORY CUISINE TAG YIELD
Grains Dutch Appetizers, Bobbie – no, Country wom, Nuts, Popcorn 1 Servings

INGREDIENTS

2 qt Popcorn; popped
1 c Blanched whole almonds; toasted
1 c Pecan halves; toasted
1 c Cashews; toasted
1 c Brazil nuts; toasted
1 c Hazel nuts; toasted
1 1/2 c Sugar; # two
1 c Dark corn syrup
1/2 c Butter or margarine
1 ts Vanilla
1/2 ts Ground cinnamon

INSTRUCTIONS

Place the popcorn and nuts in a lightly greased 5 quart Dutch oven. Bake at
250 F. for 20 minutes. Meanwhile, in a Medium saucepan, combine sugar, corn
syrup and butter; bring to a boil over Medium heat, stirring constantly.
Cook, without stirring, until a candy thermometer reads 290 F. (soft-crack
stage.) Remove from the heat; stir in vanilla and cinnamon. Pour a small
amount at a time over popcorn mixture, stirring constantly until the
mixture is well coated. Immediately spread on greased baking sheets. Cool;
break into pieces. Store in an airtight container. Yield: about 4 quarts.
Submitted by Midge Stolte, Blackfalds, Alberta, Canada MC formatting by
bobbi744@sojourn.com
Recipe by: Country Woman Magazine, November/December '97, p. 31
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Mar 29, 1998

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