Mixed Fruit And Toffee Corn

Servings: 22
Ingredients:

8 c  Popped popcorn (about 1/3 to
-1/2 cup unpopped)
1 c  Butter or margarine
1 c  Sugar
3 tb Water
1 tb Light corn syrup
1/2 c  Broken pecans
1/2 ts Vanilla
6 oz Pkg. mixed dried fruit bits
-(1 1/2 cups)

Remove all unpopped kernels from popped corn. Place popcorn in a buttered
17×12x2-inch baking pan. Keep popcorn warm in a 300 degree oven while
making syrup mixture.

Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the
butter or margarine, sugar, water, and corn syrup. Bring mixture to
boiling over medium heat. Cook for 8 to 10 minutes, stirring constantly
with a wooden spoon to dissolve the sugar. Avoid splashing mixture on
sides of pan. Carefully clip candy thermometer to side of pan.

Cook and stir mixture over medium heat till thermometer registers 255
degrees, hard-ball stage (10 to 15 minutes). The mixture should boil at a
moderate, steady rate over the entire surface.

Remove saucepan from heat; remove candy thermometer. Quickly add pecans
and vanilla; stir till combined. Pour mixture over the popcorn, toss
gently to coat. Bake, uncovered, in a 300 degree oven for 15 minutes.
Remove popcorn from oven; stir in fruit bits. Bake, uncovered, for 5
minutes more. Turn popcorn mixture onto a large piece of foil. Cool
mixture completely. Serve immediately or store, tightly covered, in a
cool, dry place. Makes about 22 (1/2 cup) servings.

Nutritional information per 1/2 cup serving: 171 cal., 10 g fat, 24mg
chol., 1 g pro., 20g carbo., 0g fiber, 105 mg sodium. U.S. RDA: 12% vit.
A.