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Wednesday, October 1, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CYBERSONIC - Click for Website
POP-FLY POPCORN
Contributed by: Margaret Vernon
Ingredients:
  • 10 to 12 cups popped popcorn
  • 1 cup pecan halves
  • 1 cup slivered almonds
  • 11â�„3 cups sugar
  • 1 cup butter
  • 1â�„2 cup light corn syrup
  • 1 tsp. vanilla extract
  • 1â�„2 tsp. cream of tartar
  • 1â�„2 tsp. baking soda
In a large bowl, combine popcorn, pecans and almonds; set aside. In a large saucepan, bring sugar, butter and corn syrup to a boil. Boil for 5 minutes, stirring occasionally.
Remove from the heat; add vanilla, cream of tartar and baking soda.
Drizzle over popcorn mixture; stir to coat. Immediately spread onto two greased baking sheets; let dry for about 1 hour. Store in an airtight container.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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