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Ingredients
| granulated sugar: 2 cups |
| light brown sugar (packed): 1 cup |
| light corn syrup: 3/4 cup |
| water: 1 1/4 cups |
| salt: 1 Tbl |
| almonds (whole): 2 1/2 cups |
| salted butter: 1/2 cup (softened) |
| popcorn: 3 qts (popped) |
Almond Popcorn Crunch
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
0 min -
Servings
14 serving(s)
Tags
- Butter a large bowl.
- In a quart saucepan, combine sugars, syrup, water and salt.
- Cook to 235 degrees on a candy thermometer.
- Add almonds; cook to 250 degrees stirring occasionally.
- Continue cooking to 295 degrees, stirring occasionally.
- Add butter; stir until melted and completely blended into the syrup mixture.
- Remove from heat.
- Add half the popcorn.
- Stir syrup up from the bottom of the pan, coating corn well.
- Pour remaining popcorn into the buttered bowl.
- Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed.
- Spread mixture onto a cold buttered surface; break apart with a fork.