PECAN POPCORN BALLS

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/3 cup water
1 cup butter, cut in pieces
2 cups pecans
4 cups popped popcorn (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 300 degrees F on a candy thermometer.

Spread pecans in even layer on baking sheet.

Bake at 350 degrees F about 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.

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

Makes 12 (3-inch) balls.
Source: Special Occasions by John Hadamuscin
051720892X