Recipe - Carmel Cashew Pecan Popcorn Balls

1 cup Sugar
1 cup Brown sugar; firm pack
1 cup Light corn syrup
2/3 cup Water
1 pound Butter
2 cup Pecan halves; toasted
2 cup Cashews; lightly toasted
8 cup Popped popcorn

Combine the granulated sugar, brown sugar, corn syrup and water in a heavy
pan fitted with a candy thermometer and place over high heat. Bring mixture
to a boil and add the butter, stirring until it has melted. Continue
cooking until the mixture reached 350~, 2030 minutes. In a LARGE, lightly
oiled bowl, toss the nuts and popcorn together. Carefully pour the hot
syrup over the popcorn nut mixture. Carefully, but quickly, toss the
mixture with a longhandled wooden spoon to coat the popcorn and nuts
completely with syrup. As soon as the mixture is cool enough to handle,
quickly shape into 3" balls and place the balls onto a nonstick or lightly
oiled baking sheet to cool. Store, tightly wrapped, in a cool place.

Posted to BakeryShoppe Digest V1 #254 by Shelley Sparks
ssparks@mailbox.arn.net on Sep 20, 1997