| 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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