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Fiddle-Faddle
SUBMITTED by Missbea, Arkansas
8 cups popped popcorn
½ cup pecan halves
1 (3 oz.) package sliced almonds
½ cup butter or margarine
½ cup firmly packed brown sugar
½-1 teaspoon salt
Place popcorn in large bowl; set aside. Place pecans and almonds
on large cookie sheet. Toast in 350 degree oven for 10 minutes
to make crisp. In saucepan combine butter, sugar and salt; melt
but do not boil. Sir briskly to blend well. Remove nuts from the
oven and add to popcorn. Pour butter mixture over the popcorn
mixture and stir with large spoon until well coated. Spread out
as thinly onto a greased cookie sheet and return to oven for 10
minutes. Remove from the oven, cool slightly then remove from
the pan with a spatula. It will continue to get crisp as it
cools. Serve within a few hours, as it does not keep well.
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