November 18, 2016
- 6 cups popped popcorn
- 1/2 cup toasted slivered almonds, if desired
- 3/4 cup firmly packed brown sugar
- 1/2 cup butter
- 2 tablespoons water
- 2 tablespoons light corn syrup
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
Directions
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Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
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In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
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Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
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Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.
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