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Recipe by: herbertina
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See below ingredients and instructions of the recipe
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4 c Popped popcorn 2/3 c Sugar
2/3 c Pecan halves 1/2 c Butter
1/3 c Unblanched whole almonds 1/4 c Light corn syrup
2 tb Butter; melted 1/2 ts Vanilla
1/8 ts Salt
Lightly butter jelly-roll pan. In large bowl, combine popcorn, pecans,
almonds and melted butter. Sprinkle lightly with salt. Spread in
buttered pan. In medium heavy saucepan, combine sugar, 1/2 cup butter
and corn syrup. Bring to a boil over medium high heat, stirring
constantly. Continue boiling 5-10 minutes or until mixture turns a
light caramel color, stirring occasionally. Remove from heat; stir in
vanilla. Pour over popcorn and nuts. Toss to coat. Spread out to cool
and harden. Break apart and store in loosely covered container. Makes
8 cups.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

English celebrity chef also known as The Naked Chef. BBC food television shows.

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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