Title: Carmel cashew pecan popcorn balls
 Categories: None
      Yield: 1 Servings
 
      1 c  Sugar
      1 c  Brown sugar; firm pack
      1 c  Light corn syrup
    2/3 c  Water
      1 lb Butter
      2 c  Pecan halves; toasted
      2 c  Cashews; lightly toasted
      8 c  Popped popcorn
 
  Combine the granulated sugar, brown sugar, corn syrup and water in a
  heavy pan fitted with a candy thermometer and place over high heat.
  Bring mixture to a boil and add the butter, stirring until it has
  melted. Continue cooking until the mixture reached 350~, 20-30
  minutes. In a LARGE, lightly oiled bowl, toss the nuts and popcorn
  together. Carefully pour the hot syrup over the popcorn- nut mixture.
  Carefully, but quickly, toss the mixture with a long-handled wooden
  spoon to coat the popcorn and nuts completely with syrup. As soon as
  the mixture is cool enough to handle, quickly shape into 3" balls and
  place the balls onto a nonstick or lightly oiled baking sheet to
  cool. Store, tightly wrapped, in a cool place.