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Recipe: Popcorn Crunch (with pecans and almonds, 1979)

Appetizers and Snacks
POPCORN CRUNCH

2 quart popped corn
1 1/2 cups pecan halves
2/3 cup whole almonds
1 1/3 cups sugar
1 cup margarine
1/2 cup light corn syrup
Dipping chocolate (optional)

Mix together popped corn and nuts; set aside.

In a saucepan, combine sugar, margarine, and corn syrup. Bring to a boil, and boil 10 to 15 minutes, stirring constantly. When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts.

Spread out on a lightly greased cookie sheet. Break apart when cool.

Can be dipped or spread with chocolate, if desired.

Makes about 40 pieces
Source: Ideals Candy Cookbook by Mildred Brand, 1979
MsgID: 018389
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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