Fiddle-Faddle

• 8 c. popped popcorn or 1 bag microwave popcorn
• 1/2 c. pecan halves
• 3 oz. pkg. sliced almonds
• 1/2 c. butter
• 1/2 c. firmly packed light brown sugar
• 1/2 to 1 tsp. salt

1. Place the popcorn in a large bowl and set aside.
2. Place the pecans and almonds on a large cookie sheet.
3. Toast at 350u0b0 for 10 minutes to make crisp.
4. In a saucepan, combine the butter, sugar and salt and melt, but do not boil.
5. Stir briskly to blend well. Remove the nuts from the oven and add to the popcorn.
6. Pour the butter mixture over the popcorn mixture and stir with a large spoon until well coated.
7. Spread out as thinly as possible onto a cookie sheet and return to the oven for 10 minutes.
8. Remove from the oven and cool slightly.
9. Remove from the pan with a spatula. It will continue to get crisp as it cools.
10. Serve within a few hours, as it does not keep well.
11. Serves 6.

popcorn, pecan halves, almonds, butter, brown sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=939172 (may not work)