| 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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