Title: Pecan Cashew Popcorn Balls
Categories: Appetizer
Yield: 1 Servings
| 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 |
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. 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. Or place the balls in a brown
paper bag and tie with a ribbon.