Ingredients
- 1 cup Sugar
- 1 cup Brown sugar, firm pack
- 1 cup Light corn syrup
- 2/3 cup Water
- 1 pound Butter or margarine
- 2 cups Pecan halves, toasted
- 2 cups Cashews, lightly toasted
- 8 cups Popped popcorn
Make it step by step
- 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 mixture to a boil and add the butter, stirring until it has melted. Continue cooking until the mixture reached 350, 20-30 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" balls and place the balls onto a nonstick or lightly oiled baking sheet to coool. Store, tightly wrapped, in a cool place.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.