Nutcracker Sweets

Recipe Ingredients

4		Popped popcorn
2/3 cup	97g / 3.4oz	Pecan halves
1/3 cup	30g / 1.1oz	Unblanched whole almonds
2 tablespoons	30ml	Butter - melted
1/8 teaspoon	0.6ml	Salt
2/3 cup	131g / 4.6oz	Sugar
1/2 cup	99g / 3.5oz	Butter
1/4 cup	82g / 2.9oz	Light corn syrup
1/2 teaspoon	2.5ml	Vanilla

Recipe Instructions

Lightly butter jelly-roll pan.

In large bowl, combine popcorn, pecans, almonds and melted butter. Sprinkle lightly with salt. Spread in buttered pan.

In medium heavy saucepan, combine sugar, 1/2 cup butter and corn syrup. Bring to a boil over medium high heat, stirring constantly.

Continue boiling 5-10 minutes or until mixture turns a light caramel color, stirring occasionally. Remove from heat; stir in vanilla.

Pour over popcorn and nuts. Toss to coat. Spread out to cool and harden. Break apart and store in loosely covered container.

Makes 8 cups.

Source:
Courtesy of Chef Bruce Hoerauf at The Night Deposit

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