| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies |
12 |
Servings |
INGREDIENTS
| 12 |
c |
Popped popcorn |
| 1 |
c |
Firm-pack brown sugar |
| 1/2 |
c |
Margarine |
| 1/4 |
c |
Honey |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Vanilla |
| 1 |
c |
Pecan halves |
INSTRUCTIONS
Place popcorn in greased 15x10 baking pan. In a 1 1/2 quart saucepan,
combine brown sugar, margarine and honey. Cook over medium heat until
boiling, stirring constantly with a wooden spoon. Continue cooking at a
gentle boil for 5 minutes. Remove from heat. Stir in baking soda and
vanilla. Slowly pour mixture over popped corn. Add pecans and stir gently
until pecans and popcorn are evenly coated.
Bake at 300 F for 15 minutes. Stir and bake 5 minutes more. Turn out on
waxed paper. Cool, break into chunks and store in tightly covered
container. Makes about 12 cups.
From: Texas Dept of Agriculture Posted by: Sheila Exner - October 1991
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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