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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 20 |
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When I was a child Grams would make this recipe once a year for me as a special treat. I loved this treat so much I now gladly make it for other people especially since it makes such a large quantity. And as Grams always did, feel free to alter the nuts and quantity to your taste. Ingredients:
16 cups air popped corn |
1 1/2 cups pecans |
1 1/2 cups walnuts |
1 cup light brown sugar |
1/2 cup butter |
1/2 cup light corn syrup |
1/2 teaspoon salt |
1/2 teaspoon vanilla |
Directions:
1. In a large roasting pan (17x11-inch) mix together the popped corn and nuts.
2. Preheat oven to 250°F.
3. In a heavy 2 quart saucepan over medium heat add the brown sugar, butter, light corn syrup and salt.
4. Bring to a boil.
5. Boil for 5 minutes.
6. Remove from heat.
7. Add the vanilla
8. Pour the sugar mixture over the popped corn and nuts.
9. Bake 1 hour.
10. Spoon onto Wax paper to cool, separating large clumps as you go.
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