Download this recipe.
6 cups popped corn
1/2 cup toasted slivered almonds, if desired
3/4 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1/8 teaspoon salt
1/4 teaspoon baking soda
1. MICROWAVE DIRECTIONS: In large microwave-safe bowl, combine popcorn and almonds. In 4-cup microwave-safe measuring cup, combine brown sugar, butter, corn syrup and salt; mix well.
2. Microwave on high for 2 minutes. Stir; microwave on high for an additional 2 to 3 minutes or until mixture comes to a rolling boil.
3. Stir in baking soda until well mixed. Immediately pour over popcorn and almonds; toss until coated.
4. Microwave on high for 2 minutes. Immediately spread on foil or waxed paper to cool.
1. CONVENTIONAL DIRECTIONS: Heat oven to 250°F. Spread popcorn in 15x10x1-inch baking pan; sprinkle almonds over popcorn.
2. In large saucepan, combine brown sugar, margarine, 2 tablespoons water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
3. Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour over popcorn and almonds; toss until coated.
4. Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper to cool.
TIP: To toast almonds, spread in thin layer in microwave-safe pie pan. Microwave in HIGH for 4 to 7 minutes or until golden brown, stirring frequently. Or spread on cookie sheet; bake at 350'F. for 5 to 7 minutes or until golden brown, stirring occasionally.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
