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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is one of my favorite recipes that I make every Christmas. Last year I made this recipe seven times. Gave some as gifts to my friends. My husband loves it. According to him, I don't make it enough. Enjoy! Ingredients:
1 cup pecan halves |
1 cup blanched almond |
8 -10 cups popped popcorn |
1 1/3 cups sugar |
1 cup butter (no substitute) |
1/2 cup corn syrup (white) |
1/2 teaspoon cream of tartar |
1/2 teaspoon baking soda |
1 teaspoon rum or 1 teaspoon vanilla flavoring |
Directions:
1. Heat oven to 300°F.
2. Spread nuts on a cookie sheet and toast lightly, about 10-15 minutes.
3. Cool Mix with popcorn in a large buttered bowl.
4. Combine sugar, butter, corn syrup, and cream of tartar in a heavy saucepan.
5. Boil for 5 minutes, or until mixture reaches hard ball stage (forms a hard ball when dropped into cold water).
6. Remove from heat, stir in baking soda and flavoring.
7. Pour over popcorn mixture.
8. Mix with a large spatula to coat popcorn and nuts.
9. Turn out on a large buttered cookie sheet and press lightly.
10. Cool until hard, break into pieces.
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