Southern Country Crunch

• 2 quarts popped popcorn
• 12-34 cup pecan halves
• 12 cup candy corn
• 24 caramels, about 1/2 pound
• 1 tablespoon water
• 1 tablespoon sugar
• butter or margarine

1. Put popped popcorn, pecan halves and candy corn in a large bowl; toss to combine.
2. Combine caramels, water and sugar in the top of a double boiler.
3. Heat over simmering water, stirring frequently until caramel mixture is melted and smooth.
4. Pour caramel mixture over popcorn mixture.
5. Toss to coat evenly.
6. When the caramel popcorn mixture is cool enough to handle but still soft, with buttered hands form into 16 small mounds or balls.
7. About 1/2 cup mixture per mound or ball.
8. Place mounds or balls on a buttered baking sheet until set.

popcorn, pecan halves, corn, caramels, water, sugar, butter

Taken from www.food.com/recipe/southern-country-crunch-155364 (may not work)