The Humpherys Family

Almond Toffee Popcorn

Source  Lauren's Latest
Recipe Added:  3/10/2012
12 cups popped corn (3/8 cup)
1 cup sugar
1/2 cup butter
1/2 cup light corn syrup
1/4 cup water
1 cup almonds or peanuts, toasted
1/2 tsp vanilla
 Caramel
1/4 cup butter
1/4 cup sugar
1/4 cup brown sugar
1/4 cup corn syrup
dash of salt
1/4 tsp vanilla
1/4 tsp baking soda
1 microwave bag kettle corn, popped
1 cup pretzel sticks, broken up
1/2 cup lightly salted peanuts
Place popcorn in a large heat-proof bowl; remove any unpopped kernels and set aside. In a large saucepan, combine remaining ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches the soft-crack stage, or 270 to 289 on a candy thermometer. Remove from heat; add vanilla and stir well. Pour over popcorn, mixing until coated. Spread on wax paper to dry. Makes about 12 cups.

Caramel Variation: Preheat oven to 250. Combine popped popcorn, pretzels and peanuts. In large measuring cup, stir together butter, sugars, corn syrup and salt. Microwave on high 1-2 minutes until melted. Stir every 30 seconds. Stir in vanilla and baking soda. Pour sugar mixture over popcorn mixture and stir well. Spread popcorn evenly onto well greased baking sheet. Bake 10 minutes and remove from oven. Stir and break up with spatula, cool completely. Store in air tight containers.
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