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Ingredients
- 8 cups popped popcorn - use plain microwave Coop
- 1 cup pecan halves, toasted - or not
- 1 cup slivered almonds, toasted - or not
- 1 1/3 cup sugar
- 1 cup butter
- 1/2 cup light-colour corn syrup
- 1 tsp. vanilla
Details
Servings 15
Preparation
Step 1
1. Preheat oven to 330 degrees.
butter large piece of foil, set aside. Remova all unpopped kernels from popped popcorn. In 12 x 17 ince baking pan, combine popcorn, pecans and almonds. Place popcorn mixture in warm oven.
2. For caramel mixture\;
Butter inside of 2 quart heavy saucepan. In saucepan combine sugar, 1 cup butter, and corn syrup. Cook and stir over medium-high heat until mixture boils.
3. Clip candy thermometer to pan; reduce heat to medium. Continue boiling at moderate steady rate, stirring often, until thermometer registers 280 degrees.
4. Remove popcorn mixture from oven. Carefully pour caramel mixture on prepared foil to cool. Using two forks, break popcorn mixture into clusters.
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