Menu Enter a recipe name, ingredient, keyword...

Almond Toffee Popcorn


Google Ads
Rate this recipe 4/5 (1 Votes)


  • 12 c. popped popcorn
  • 1 c. sugar
  • 1/2 c. butter
  • 1/2 c. light corn syrup
  • 1/4 c. water
  • 1 c. chopped almonds, toasted
  • 1/2 t. vanilla extract



Step 1

Place popcorn in a large heat-proof bowl; remove any unpopped kernels and set aside. In a large saucepan, combine remaining ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches the soft-crack stage, or 270 to 289 degrees on a candy thermometer. Remove from heat; add vanilla and stir well. Pour over popcorn, mixing until coated. Spread on wax paper to dry. Makes about 12 cups.

You'll also love

Review this recipe

Szechuan Peppercorn sauce Cornmeal Mush