POPCORN CRUNCH
Steps:
- Preheat conventional oven to 350 degrees. Oil a large baking sheet and a large spoon. Set aside.
- Stir sugar, corn syrup and water together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent power in a high-power microwave oven for 4 minutes. Stir.
- Cover tightly with microwave plastic wrap. Cook for 31 minutes.
- While syrup is cooking, place pecans on a baking sheet and bake for 10 minutes, stirring once. Set aside.
- Remove syrup dish from oven. Prick plastic to release steam. Uncover and let stand for 2 minutes. Use the spoon to carefully stir in popcorn and nuts. Let stand for 5 minutes, turning the popcorn over in the mixture from time to time to make sure that the popcorn and the nuts are well coated.
- Spoon the mixture out onto the baking sheet. Use the back of the spoon to spread the popcorn mixture into an even layer. Let harden and cool, about 15 minutes.
- When cool, break into chunks with a wooden mallet or rolling pin. Store in an airtight container.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 19 milligrams, Sugar 56 grams, TransFat 0 grams
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