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Ingredients
- 1 c. Sugar
- 1 c. Brown sugar, hard pack
- 1 c. Light corn syrup
- 2/3 c. Water
- 1 lb Butter
- 2 c. Pecan halves, toasted
- 2 c. Cashews, lightly toasted
- 8 c. Popped popcorn
Directions
- 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 mix to a boil and add in the butter, stirring till it has melted. Continue cooking till the mix reached 350 , 20-30 min. In a LARGE, lightly oiled bowl, toss the nuts and popcorn together. Carefully pour the warm syrup over the popcorn- nut mix. Carefully, but quickly, toss the mix with a long-handled wooden spoon to coat the popcorn and nuts completely with syrup. As soon as the mix is cold sufficient to handle, quickly shape into 3" balls and place the balls onto a nonstick or possibly lightly oiled baking sheet to cold. Store, tightly wrapped, in a cold place.
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