Pecan-Popcorn Balls

Recipe Ingredients

1/2 cup	99g / 3.5oz	Granulated sugar
1/2 cup	80g / 2.8oz	Packed brown sugar
1/2 cup	164g / 5.8oz	Light corn syrup
1/3 cup	78ml	Water
1 cup	198g / 7oz	Butter - cut in pieces
2 cups	474ml	Pecans
4 cups	250g / 8.8oz	Popcorn - popped*

Recipe Instructions

*Remove unpopped kernels.

Combine sugars, corn syrup and water in heavy pan over high heat. Bring to boil. Add butter and stir until melted. Continue cooking 20 to 30 minutes until mixture reaches 300on a candy thermometer. Spread pecans in even layer on baking sheet. Bake at 350about 10 minutes or until lightly browned. Remove from oven and toss nuts with popcorn in large, lightly oiled bowl.

Carefully pour syrup over popcorn mixture. Carefully but quickly toss mixture with long-handled wooden spoon to coat popcorn and nuts thoroughly with syrup. As soon as mixture is cool enough to handle, quickly shape into 3-inch balls. Place balls on lightly oiled baking sheet to cool. Wrap in cellophane or plastic wrap. Store in tightly covered tins up to a week.

Makes 12 (3-inch) balls.

NOTE: Sugar syrup is very hot. Handle it with care, so as not burn yourself.

Source:
"Special Occasions" by John Hadamuscin

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