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
coool. Store, tightly wrapped, in a cool place. Wrap
popcorn balls individually in squares of amber
cellophane, tied up with gold or orange and black
ribbon (these are meant for Halloween). Or pile the
balls together into a basket with red apples and wrap
the basket up in cellophane with orange and black
ribbon. Or place the balls in a brown paper bag and
tie with a ribbon.