Pecan Cashew Popcorn Balls

Recipe Ingredients

1 cup	198g / 7oz	Sugar
1 cup	160g / 5.6oz	Brown sugar - firm pack
1 cup	328g / 11oz	Light corn syrup
2/3 cup	157ml	Water
1 lb	454g / 16oz	Butter
2 cups	292g / 10oz	Pecan halves - toasted
2 cups	474ml	Cashews - lightly toasted
8 cups	500g / 17oz	Popped popcorn

Recipe Instructions

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 350F, 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 col.

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.

Source:
David Jarvis, Melange, Northfield, IL

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