| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candies | 40 | Servings | ||
INGREDIENTS
| 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) |
INSTRUCTIONS
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 Posted to MealMaster Recipes List, Digest #153 Date: Sat, 1 Jun 1996 08:42:16 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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