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- 8 cups popped popcorn (about 1/3 to 1/2 cup unpopped)
- 1 cup butter
- 1 cup sugar
- 3 tablespoons water
- 1 tablespoon light-colored corn syrup
- 1/2 cup snipped dried apricots
- 1/2 cup coarsely chopped pecans
- 1/2 teaspoon vanilla
1. Remove all unpopped kernels from popped corn. Place popcorn in a greased 17x12x2-inch baking pan. Keep popcorn warm in a 300 degree F oven while making apricot mixture.
2. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the 1 cup butter or margarine, sugar, water, and corn syrup. Cook over medium heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 7 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
3. Cook over medium heat, stirring occasionally, until thermometer registers 255 degree F, hard-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching hard-ball stage should take 10 to 15 minutes.
4. Remove saucepan from heat; remove candy thermometer from saucepan. Quickly add snipped dried apricots, pecans, and vanilla; stir until well combined. Pour apricot mixture over the popcorn; stir gently to coat popcorn. Bake in a 300 degree F oven for 15 minutes; stir. Bake 5 minutes more. Turn popcorn mixture onto a large piece of foil. Cool completely. Break popcorn mixture into clusters. Store tightly covered. Makes about 10 cups.
- cal. (kcal) 165,
- Fat, total (g) 12,
- chol. (mg) 26,
- sat. fat (g) 6,
- carb. (g) 15,
- fiber (g) 1,
- pro. (g) 1,
- vit. A (IU) 583,
- sodium (mg) 101,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet