| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | Dessert | 25 | Servings | |
INGREDIENTS
| 8 | c | Popped popcorn |
| 1 1/2 | c | Whole almonds; peanuts, cashews or pecan halves |
| 1 | pk | (1.6-oz) dried fruit bits |
| 1 | c | Packed brown sugar |
| 1/2 | c | Granulated sugar |
| 2/3 | c | Butter or margarine |
| 1/3 | c | Light corn syrup |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
Place first three ingredients on a cookie sheet. In a heavy saucepan, combine next four ingredients. Cook over medium heat to boiling, stirring often. Continue, stirring occasionally, until mixture is golden brown (about 15 minutes). Remove from heat; stir in baking soda and vanilla. Pour over popcorn mixture, stirring gently to coat. Bake at 300 degrees for 15 minutes; stir. Bake 5 minutes more. Transfer to foil; cool completely. Break up. Store in airtight container. Makes about 10 cups. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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