Pecan Cashew Popcorn Balls
These popcorn balls are great for Halloween. Made with pecans and
cashews, your little goblins and ghosts will love them.
Ingredients:
- 1 c Sugar
- 1 c Brown sugar; firm 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 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 cool.
- Store, tightly wrapped, in a cool place.
- Wrap popcorn
balls individually in squares of amber cellophane, tied up with gold or
orange and black ribbon (these are meant for Halloween) or pile the
balls together into a basket with red apples and wrap the basket up in
cellophane with orange and black ribbon.
- You could also place the balls
in a brown paper bag and tie with a ribbon.
Holiday Recipes