Fiddle-Faddle

1. 1

   Place the popcorn in a large bowl and set aside.

2. 2

   Place the pecans and almonds on a large cookie sheet.

3. 3

   Toast at 350u00b0 for 10 minutes to make crisp.

4. 4

   In a saucepan, combine the butter, sugar and salt and melt, but do not boil.

5. 5

   Stir briskly to blend well. Remove the nuts from the oven and add to the popcorn.

6. 6

   Pour the butter mixture over the popcorn mixture and stir with a large spoon until well coated.

7. 7

   Spread out as thinly as possible onto a cookie sheet and return to the oven for 10 minutes.

8. 8

   Remove from the oven and cool slightly.

9. 9

   Remove from the pan with a spatula. It will continue to get crisp as it cools.

10. 10

    Serve within a few hours, as it does not keep well.

* Per serving · 4 servings · Values may vary.