---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 12 Servings
            -BELLE BESTOR DFPF73A
      10 c  Popcorn
   1 1/2 c  Peanuts; roasted or mix nuts
   1 1/3 c  Sugar; sifted
     1/3 c  Brown sugar; light, packed
      14 tb Butter; cut in pieces
     1/3 c  Water
     1/8 ts Salt
     Put popcorn and nuts in 6 qt bowl and stir. Oil blade of a metal pancake
   spatula and bowl of a wooden spoon. Combining the sugars, butter, water,
   and salt in 2 qt. microwave-safe glass measuring cutp. Cover with wax paper
   and micro on high 2 to 4 minuts, until steqaming hot and butter has melted.
   Stir with an unoild wood spoon until the sugar crystals are almost
   completely dissolved    Cover again and micro on High 2 to 4 minutes, until
   mix comes to a rapid boil. Remove the wax paper and attach a microwave-safe
   candy thermometer to the side of the casserole, making sure the bulb is
   submerged in the toffee mix. Micro, uncovered on High 8 to 10 minutes,
   until 311F, very hard-crack stage.
      Immediately pour the hot toffee mix over the popcorn and nuts. Stir with
   oiled wood sppon until evenly coated. Scrap the toffee coated popcorn onto
   a marble slab or two large baking sheets. Using the spatula, flatten into a
   single layer. Cool for 10 to 15 minusutes, or until firm. Using your
   fingers, break the candied popcorn into bit-size pieces. Store in an
   airtight container at room temperature.