POPCORN CRUNCH

Popcorn Crunch image

Provided by Barbara Kafka

Categories dessert

Time 55m

Yield 1 1/2 pounds

Number Of Ingredients 6

Ingredients

Vegetable oil for coating pan
2 cups granulated sugar
1 cup light corn syrup
1 cup water
1 1/2 cups pecans
4 cups cooked, unsalted popcorn

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