| 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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