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Ingredients
- 12 c. popped corn
- 1 c. whole almonds
- 1 c. pecan halves
- 1/2 c. butter/margarine
- 1/2 c. firmly packed brown sugar
Method
- Combine popped corn, almonds and pecans in a large bowl, then set aside.
- Melt butter in a saucepan, add brown sugar.
- Cook about 30 seconds, stirring constantly.
- Pour sugar mixture over popcorn mixture.
- Stir until evenly coated.
- Spread mixture in a 15 x 10 x 1-inch pan.
- Bake at 350° for 10 minutes.
- Yield: 14 cups.