Fiddle-Faddle

Directions

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 350° 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.
11. 11
    Serves 6.