- eat. live. travel. write. - http://www.eatlivetravelwrite.com -

Tea, Candy, Pies and Pork – oh my!

Nutty Pop

230g white sugar
140g brown sugar
90g glucose
230g raw whole almonds
230g raw mammoth pecans
60g popped popcorn
pinch salt
90g butter
90g water

In a large heavy bottom pot, mix white sugar, brown sugar, glucose, salt and water. Bring to a boil and add butter. Using a candy thermometer, cook the syrup to 260 degrees F. Add the almonds and cook the syrup to 285 degrees F. Add the pecans and cook to 300 degrees F. Fold in the popcorn carefully and pour onto a greased pan or parchment paper.

Remember to always wash away any sugar crystals that form on the side of the pot with a heat resistant brush and water. These crystals can and will cause your batch to grain off (the end product will still taste good but it will not keep well and will look dull.)