| 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)
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”