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POPCORN CRUNCH 
1 c. butter
1/2 c. granulated sugar
1/2 c. lightly packed brown sugar
2 tbsp. water
1 tbsp. light corn syrup
1 tsp. vanilla
1 qt. popped popcorn
2 c. roasted pecans
1 c. raisins
1 c. sunflower seeds

Melt butter in a 3 quart saucepan. Stir in sugars. Cook over low heat until mixture comes to a boil, stirring constantly. Stir in water and corn syrup and continue to cook until mixture reaches 270 degrees on candy thermometer, stirring frequently.

Remove from heat, stir in vanilla, popcorn, nuts and raisins. Blend well to coat. Spread on greased baking sheet. Cool until hardens, about 1 hour. Break in large pieces and store in air tight container. Makes about 2 quarts.

Other nuts or dried fruit may be substituted.

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