Ingredients
- 1 1/2 pecan (halves)
- 1,200 gr popped corn
- 270 gr sugar
- 230 gr margarine
- 170 gr corn syrup (light)
- 80 gr almonds (whole)
Dipping Chocolate (optional) Mix together popped corn and nuts. In a saucepan, combine sugar, corn syrup, and margarine. Bring to a boil, and boil 10 to 15 minutes, stirring constantly. When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts. Spread out on a lightly greased cookie sheet. Break apart when cool. Can be dipped or spread with chocolate, if desired. Makes about 40 pieces. Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201
