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Cook'n with Betty Crocker 
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Popcorn-Nut Crunch |
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Serves: 50 Print this Recipe3 quarts popcorn 1 1/3 cups pecans halves 2/3 cup almonds 1/2 cup corn syrup 1 1/3 cups sugar 1 cup butter 1/2 teaspoon cream of tartar 1 tablespoon vanilla extract 1 teaspoon baking soda 4 cups miniature marshmallows, frozen Mix popcorn, pecans, and almonds in large bowl or pan. In saucepan, combine corn syrup, sugar, butter, and cream of tartar. Cook and stir till mixture comes to a boil. Reduce heat to medium and boil 10 minutes (hard-ball stage). Stir in vanilla and baking soda. Pour over popcorn and nuts, stirring to coat evenly. Add frozen marshmallows and continue stirring till mixture is evenly coated with syrup. Spread on buttered cookie sheets to cool. Break into chunks and store in airtight container. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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