Directions:
Butter a large baking sheet. Bring sugar, corn syrup and water to a boil in a large, heavy saucepan over medium to high heat. When the mixture boils, add the butter and cook over medium heat until a candy thermometer reads 310 degrees F. Stir occasionally. As it nears the end-point temperature, watch carefully as the temperature rises quickly. Remove pan from the heat. Immediately stir in salt, baking soda and vanilla. Add Berry & Pecan Mix and popcorn, stirring quickly. Spread mixture thinly and evenly as possible on the buttered baking sheet, flattening with a spatula. Let cool and harden; then break into chunks. Store airtight in canisters or tins. Yields about 1 1/2 pounds.
Fun to make!
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