Caramel Corn for Angie

Ingredients

• 2 cups Pecan Halves, Roasted
• 2 cups Whole Almonds, Roasted And Salted, Skin On
• 16 cups Butter Flavoured Popped Popcorn (Do Not Use Butter To Flavour)
• 2 cups White Sugar
• 1 cup Corn Syrup
• 2/3 cup Water
• 1/2 lb. Unsalted Butter

Directions

1. Roast pecans and almonds if not already roasted. Combine the nuts and popped popcorn in a bowl.
2. Line two large baking sheets with parchment paper.
3. In a medium copper pot, combine the sugar, corn syrup and water and place over high heat. Bring to a boil, brushing down the crystals with a wet pastry brush.
4. Use a candy thermometer at side of pot. Now add the butter in chunks. Do not stir for 5 to 8 minutes. Cook until 300°F.
5. Pour it over the popcorn-nut mixture and toss with wooden spoons. Place onto baking sheets to cool. Break into pieces when cool.