---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Toffee Coated Popcorn
 Categories: Candies
      Yield: 12 Servings
 
     10 c  Popcorn
  1 1/2 c  Peanuts; roasted or mix nuts
  1 1/3 c  Sugar; sifted
    1/3 c  Light brown sugar; packed
     14 tb Butter; cut in pieces
    1/3 c  Water
    1/8 ts Salt
 
  Put popcorn and nuts in 6 qt bowl and stir. Oil blade of a metal
  pancake spatula and bowl of a wooden spoon. Combining the sugars,
  butter, water, and salt in 2 qt microwave-safe glass measuring
  cup. Cover with wax paper and microwave on high 2 to 4 minutes,
  until steaming hot and butter has melted. Stir with an unoiled wood
  spoon until the sugar crystals are almost completely dissolved.
  Cover again and micro on High 2 to 4 minutes, until mix comes to a
  rapid boil. Remove the wax paper and attach a microwave-safe candy
  thermometer to the side of the casserole, making sure the bulb is
  submerged in the toffee mix. Microwave uncovered on High 8 to
  10 minutes, until 311°F, very hard-crack stage.

  Immediately pour the hot toffee mix over the popcorn and nuts. Stir
  with oiled wood spoon until evenly coated. Scrap the toffee coated
  popcorn onto a marble slab or two large baking sheets. Using the
  spatula, flatten into a single layer. Cool for 10 to 15 minutes, or
  until firm. Using your fingers, break the candied popcorn into
  bite-size pieces. Store in an airtight container at room
  temperature.

  Recipe by Belle Bestor (DFPF73A)
 
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