Mixed fruit and toffee corn

 
                        MIXED FRUIT AND TOFFEE CORN
 
 Recipe By     : 
 Serving Size  : 22   Preparation Time :0:00
 Categories    : Snacks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       c            Popped popcorn (about 1/3 to
                         -1/2 cup unpopped)
    1       c            Butter or margarine
    1       c            Sugar
    3       tb           Water
    1       tb           Light corn syrup
      1/2   c            Broken pecans
      1/2   ts           Vanilla
    6       oz           Pkg. mixed dried fruit bits
                         -(1 1/2 cups)
 
   Remove all unpopped kernels from popped corn.  Place popcorn in a buttered
   17x12x2-inch baking pan.  Keep popcorn warm in a 300 degree oven while
   making syrup mixture.
   
   Butter the sides of a heavy 2-quart saucepan.  In the saucepan combine the
   butter or margarine, sugar, water, and corn syrup.  Bring mixture to
   boiling over medium heat.  Cook for 8 to 10 minutes, stirring constantly
   with a wooden spoon to dissolve the sugar.  Avoid splashing mixture on
   sides of pan.  Carefully clip candy thermometer to side of pan.
   
   Cook and stir mixture over medium heat till thermometer registers 255
   degrees, hard-ball stage (10 to 15 minutes).  The mixture should boil at a
   moderate, steady rate over the entire surface.
   
   Remove saucepan from heat; remove candy thermometer.  Quickly add pecans
   and vanilla; stir till combined.  Pour mixture over the popcorn, toss
   gently to coat.  Bake, uncovered, in a 300 degree oven for 15 minutes.
   Remove popcorn from oven; stir in fruit bits.  Bake, uncovered, for 5
   minutes more.  Turn popcorn mixture onto a large piece of foil.  Cool
   mixture completely.  Serve immediately or store, tightly covered, in a
   cool, dry place.  Makes about 22 (1/2 cup) servings.
   
   Nutritional information per 1/2 cup serving:  171 cal., 10 g fat, 24mg
   chol., 1 g pro., 20g carbo., 0g fiber, 105 mg sodium.  U.S. RDA: 12% vit.
   A.
  
 
 
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