---------- Recipe via Meal-Master (tm) v8.05

     Title: TOFFEE COATED POPCORN
Categories: Candies
     Yield: 12 Servings

          -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.

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