Apricot Toffee Corn
|Popped popcorn||8 Cup (128 tbs) (1/2 Cup Unpopped)|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Light corn syrup||1 Tablespoon|
|Snipped dried apricots||1⁄2 Cup (8 tbs)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
• Remove all unpopped kernels from popped corn. Place pop corn in a greased 17 x l2 x 2-inch baking pan. Keep popcorn warm in a 300° oven while making apricot mixture.
• 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.
• Cook mixture over medium heat, stirring occasionally, till thermometer registers 255°, 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.
• Remove saucepan from heat; remove candy thermometer from saucepan. Quickly add snipped dried apricots, pecans, and vanilla; stir till well combined. Pour apricot mixture over the popcorn; stir gently to coat popcorn. Bake in a 300° 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.