On Saturday nights our grandparents used to play card with their closest friends, Vera and Red. This recipe reminds me of the snack they used to eat while playing.
- 2 qts popped corn
- 1 1/3 sugar
- 1 c butter
- 1 t vanilla
- ½ c corn syrup
- 1 1/3 c pecans
- 2/3 c cashews
- sea salt
Preheat oven to 250 degrees.
Grease a baking sheet.
Lay waxed paper on counter.
Place popped corn on prepared baking
sheet and set aside.
Place the sugar, butter and syrup in a
pan and bring to a boil, stirring about fifteen minutes until caramel
color.
Remove from heat and stir in vanilla
and pour over popped corn.
Sprinkle nuts
over popped corn and syrup, then sprinkle with sea salt.
Mix well and spread on cookie sheet.
Place in the oven.
After fifteen minutes, remove baking
sheet from oven and stir.
Return to
oven and repeat this process three more times.
Immediately place the popped corn
mixture on the wax paper, breaking it into small pieces with buttered hands.
Allow to cool and place in clear cello
bags, tied with ribbon.
Comments
Post a Comment