Ingredients
- Almond popcorn Crunch aka Poppycock shopping list
- thx to:http://www.food.com/recipeprint.do?rid=164508 shopping list
- Ingredients shopping list
- 2 cups granulated sugar shopping list
- 1 cup brown sugar shopping list
- 3/4 cup light corn syrup shopping list
- 1 1/4 cups water shopping list
- 1 tablespoon salt shopping list
- 2 1/2 cups whole almonds ( or your favorite kind pecans, cashews) shopping list
- 1/2 cup butter, softened shopping list
- 3 quarts popped popcorn shopping list
How to make it
- Directions
- 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.
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