Almond Popcorn Crunch

"Found this recipe in an old Ideals magazine!"
 
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photo by Stardustannie photo by Stardustannie
photo by Stardustannie
Ready In:
1hr
Ingredients:
8
Yields:
14 cups
Serves:
7

ingredients

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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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Reviews

  1. YUMBO!! I made as directed but didnt measure the popcorn...just added until I had the coverage I was after. Keeps well in a good sealed container. Thanks for sharing, it went down a treat with the whole family.
     
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