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Ingredients
- 3/4 c. granulated sugar
- 1/4 c. brown sugar
- 1/2 c. butter - (1 stick)
- 1/2 c. corn syrup
- 1/2 c. water
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1 1/3 bag plain or possibly natural-flavored microwave popcorn
- 1/2 c. roasted almonds
Directions
- Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You're going to bring the candy to 265 to 275 degrees, or possibly what is known as the hard ball stage. For this it's best to use a candy thermometer. If you do not have one, do not worry. Drip the candy into a small glass of cool water. If the candy forms a very hard, yet slightly pliable ball, bingo, you're there. Watch your mix closely so which it doesn't boil over.
- While candy cooks, pop both bags of popcorn and spread about 2 qts or possibly 1 1/3 bags of popcorn plus almonds on one large or possibly two small cookie sheets. Put the popcorn in your oven set on its lowest temperature. This will keep the popcorn warm so which the candy will coat better.
- When your candy has reached the hard ball stage, add in the vanilla. Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so which each kernel is coated with candy, put the popcorn back into the oven for five more min, then stir once again. This will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated. Pour popcorn onto a large sheet of wax paper to cold. Spread the popcorn out, but be careful - it's warm.
- When popcorn is cold, break it up and immediately put it into a tightly sealed container, such as Tupperware. This will ensure which it stays fresh. This stuff gets stale very quickly in moist climates if left out.
- This recipe yields about 4 qts.
- Yield: 4 qts
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