Pecan Cashew Popcorn Balls - Recipe

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PECAN CASHEW POPCORN BALLS

Great for Halloween! Wrap popcorn balls individually in squares of amber cellophane, tied up with gold or orange and black ribbon. Or pile the balls together into a basket with red apples and wrap the basket up in cellophane with orange and black ribbon. Or place the balls in a brown paper bag and tie with a ribbon.

2 cups pecan halves, toasted
2 cups cashews, lightly toasted
8 cups popped popcorn

SYRUP:

1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup light corn syrup (Karo)
2/3 cup water
2 cups (4 sticks) butter

Combine granulated sugar, brown sugar, corn syrup and water in a heavy pan fitted with a candy thermometer and place over high heat. Bring mixture to a boil and add the butter, stirring until it has melted. Continue cooking until the mixture reaches 350°F, about 20 to 30 minutes.

In a LARGE, lightly oiled bowl, toss the nuts and popcorn together. Carefully pour the hot syrup over the popcorn-nut mixture. Carefully, but quickly, toss the mixture with a long-handled wooden spoon to coat the popcorn and nuts completely with syrup.

As soon as the mixture is cool enough to handle, quickly shape into 3-inch balls and place the balls onto a nonstick or lightly oiled baking sheet to cool. Store, tightly wrapped, in a cool place.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Christine Dunn

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