COPY POP MICROWAVE|
1 c. butter or margarine
1/2 c. light corn syrup
1 1/4 c. sugar
2 qt. salted popped corn
1 1/2 to 2 c. nuts
1 tsp. vanilla
Makes 12 cups. In 2 to 2 1/2 quart mixing bowl or
casserole dish, combine butter, syrup and sugar. Microcook 9
to 15 minutes or until brittle threads form when small amount
is dropped in cold water, stirring every 3 minutes. In but-
tered 5 quart container, combine corn and nuts. Stir vanilla
into cooked syrup and immediately pour corn mixture. Stir with
meat fork until well coated. Spread mixture in single layer on
2 large sheets of waxed paper. Let stand until firm. Break
into small pieces and store in airtight container. Use walnuts
or pecan halves, whole almonds, salted peanuts or a combina-
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