Popcorn Crunch

1. 1

   Preheat conventional oven to 350 degrees.

2. 2

   Oil a large baking sheet and a large spoon.

3. 3

   Set aside.

4. 4

   Stir sugar, corn syrup and water together in a 2 1/2-quart souffle dish.

5. 5

   Cook, uncovered, at 100 percent power in a high-power microwave oven for 4 minutes.

6. 6

   Stir.

7. 7

   Cover tightly with microwave plastic wrap.

8. 8

   Cook for 31 minutes.

9. 9

   While syrup is cooking, place pecans on a baking sheet and bake for 10 minutes, stirring once.

10. 10

    Set aside.

11. 11

    Remove syrup dish from oven.

12. 12

    Prick plastic to release steam.

13. 13

    Uncover and let stand for 2 minutes.

14. 14

    Use the spoon to carefully stir in popcorn and nuts.

15. 15

    Let stand for 5 minutes, turning the popcorn over in the mixture from time to time to make sure that the popcorn and the nuts are well coated.

16. 16

    Spoon the mixture out onto the baking sheet.

17. 17

    Use the back of the spoon to spread the popcorn mixture into an even layer.

18. 18

    Let harden and cool, about 15 minutes.

19. 19

    When cool, break into chunks with a wooden mallet or rolling pin.

20. 20

    Store in an airtight container.

No additional tips available.