Fiddle-Faddle

Fiddle-Faddle 8 cups popped popcorn (or 1 bag microwave corn) 1/2 cup pecan halves 1 package sliced almonds -- (3 ounce) 1/2 cup butter or margarine 1/2 cup light brown sugar -- firmly packed 1/2 teaspoon salt (or 1 teaspoon salt for unsalted corn) Place the popcorn in a large bowl and set aside. Place the pecans and almonds on a large cookie sheet. Toast in a 350° oven for 10 minutes to make crisp. In a saucepan combine the butter, sugar, and salt, and melt but do not boil. Stir briskly to blend well. Remove the nuts from the oven and add to the popcorn. Pour the butter mixture over the popcorn mixture, and stir with a large spoon until well coated. Spread out as thinly as possible onto a cookie sheet and return to the oven for 10 minutes. Remove from the oven and cool slightly. Remove from the pan with a spatula. It will continue to get crisp as it cools. Serve within a few hours, as it does not keep well.