|
Enjoy this recipe from A Year of Holidays.
Submitted by: Vickie from Gooseberry Patch
2 c. pecan halves
2 3-1⁄2 oz. pkgs. natural-flavored microwave popcorn, popped
2 c. light brown sugar, packed
1⁄2 c. butter
1⁄2 c. light corn syrup
2 t. vanilla extract
1⁄2 t. almond extract
1⁄2 t. salt
1⁄2 t. baking soda
Bake pecans in a single layer in a shallow pan at 350 degrees for 8 to 10 minutes or until lightly toasted and fragrant. Reduce oven temperature to 250 degrees. Combine popcorn and pecans in a lightly greased 16"x12"x3" roasting pan. Combine brown sugar, butter and corn syrup in a 2-1⁄2 quart heavy saucepan. Bring to a boil over medium- high heat, stirring until butter melts. Wash down sides of pan with a brush dipped in hot water. Cook mixture until it reaches the hard-ball stage, or 250 to 269 degrees on a candy thermometer, about 4 minutes. (Do not stir.) Remove from heat; stir in extracts, salt and baking soda. Gradually pour brown sugar mixture over popcorn and nuts, stirring gently to coat well, using a long-handled spoon. Bake at 250 degrees for 1-1⁄2 hours or until dry, stirring occasionally. Cool completely in pan. Break into clusters and store in an airtight container up to 2 weeks. Makes 25 cups. | |
|
|
Bake pecans in a single layer in a shallow pan at 350 degrees for 8 to 10 minutes or until lightly toasted and fragrant. Reduce oven temperature to 250 degrees. Combine popcorn and pecans in a lightly greased 16"x12"x3" roasting pan. Combine brown sugar, butter and corn syrup in a 2-1⁄2 quart heavy saucepan. Bring to a boil over medium- high heat, stirring until butter melts. Wash down sides of pan with a brush dipped in hot water. Cook mixture until it reaches the hard-ball stage, or 250 to 269 degrees on a candy thermometer, about 4 minutes. (Do not stir.) Remove from heat; stir in extracts, salt and baking soda. Gradually pour brown sugar mixture over popcorn and nuts, stirring gently to coat well, using a long-handled spoon. Bake at 250 degrees for 1-1⁄2 hours or until dry, stirring occasionally. Cool completely in pan. Break into clusters and store in an airtight container up to 2 weeks. Makes 25 cups. |
|
|