-BELLE BESTOR DFPF73A
10 c Popcorn
1 1/2 c Peanuts; roasted or mix nuts
1 1/3 c Sugar; sifted
1/3 c Brown sugar; light, packed
14 tb Butter; cut in pieces
1/3 c Water
1/8 ts Salt
Put popcorn and nuts in 6 qt bowl and stir. Oil blade of a metal pancake
spatula and bowl of a wooden spoon. Combining the sugars, butter, water,
and salt in 2 qt. microwave-safe glass measuring cutp. Cover with wax paper
and micro on high 2 to 4 minuts, until steqaming hot and butter has melted.
Stir with an unoild wood spoon until the sugar crystals are almost
completely dissolved. Cover again and micro on High 2 to 4 minutes, until
mix comes to a rapid boil. Remove the wax paper and attach a microwave-safe
candy thermometer to the side of the casserole, making sure the bulb is
submerged in the toffee mix. Microwave uncovered on High 8 to 10 minutes,
until 311 F, very hard-crack stage.
Immediately pour the hot toffee mix over the popcorn and nuts. Stir with
oiled wood spoon until evenly coated. Scrap the toffee coated popcorn onto
a marble slab or two large baking sheets. Using the spatula, flatten into a
single layer. Cool for 10 to 15 minusutes, or until firm. Using your
fingers, break the candied popcorn into bite-size pieces. Store in an
airtight container at room temperature.
