Nutcracker Sweets
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
8 cups
ingredients
- 4 cups popped popcorn
- 2⁄3 cup pecan halves
- 1⁄3 cup unblanched whole almonds
- 1 -2 tablespoon butter, melted
- 1⁄8 teaspoon salt
- 2⁄3 cup sugar
- 1⁄2 cup butter
- 1⁄4 cup light corn syrup
- 1⁄2 teaspoon vanilla
directions
- Lightly butter a shallow baking pan (15"x10") with 1" sides.
- Stir together the popcorn, nuts and melted butter and sprinkle lightly with the salt.
- Spread this mixture in the buttered pan.
- Combine the sugar, butter and corn syrup bringing to a boil, stirring constantly, over a medium-high heat for 5-10 minutes until it turns a light caramel color.
- Remove from heat and stir in vanilla.
- Pour over the popcorn and nuts and toss to coat.
- Spread the mixture out to cool and harden.
- Break apart after hardened and store in loosely covered container.
- Eat at home for a snack and/or give some to a friend as a holiday treat.
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RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>