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Popcorn Crunch

Author/Submitted by:
Servings: 40
Categories: Candies / Chocolate / Desserts

2  quarts  Popped corn
1 1/2  cups  Pecan halves
2/3  cup  Whole almonds
1 1/3  cups  Sugar
1/2  cup  Light corn syrup
1  cup  Margarine
    Dipping Chocolate (optional)

Mix together popped corn and nuts. In a saucepan, combine sugar, corn syrup, and margarine. Bring to a boil, and boil 10 to 15 minutes, stirring constantly. When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts. Spread out on a lightly greased cookie sheet. Break apart when cool. Can be dipped or spread with chocolate, if desired. Makes about 40 pieces. Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

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