Almond Pecan Corn - cooking recipe

Ingredients

2 c. shelled pecans
2 c. shelled almonds
8 c. popped corn
2 c. sugar
1 c. golden syrup
2/3 c. water
1 lb. unsalted butter

Preparation

Toast pecans and almonds on baking sheet in 350\u00b0 oven for 10 to 15 minutes until lightly browned.
Combine popcorn and nuts in lightly oiled bowl.
Toss to distribute evenly.
Combine sugar, syrup and water in saucepan and bring mixture to boil over high heat, washing down any sugar and crystals clinging to sides of pan with pastry brush dipped into cold water.
Add butter and continue cooking until candy thermometer registers 300\u00b0.
Pour hot syrup over popcorn and nut mixture.
Quickly toss to coat mixture with caramel and spread it in a thin layer of two lightly oiled baking sheets.
Cool completely before breaking into bite-size pieces. Store in airtight containers until ready to use.
Makes 3 pounds.