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Ingredients
- 10 c. Popped popcorn
- 1 c. Whole almonds
- 10 ounce SKOR English Toffee Bits (HERSHEY'S)
- 2/3 c. Light corn syrup
Directions
- Heat oven to 275 F. Grease large roasting pan (Or possibly two 13x9x2-inch baking pans). Place popcorn and almonds in prepared pan. In heavy medium saucepan, combine toffee bits and corn syrup. Cook over medium heat, stirring constantly, till toffee is melted (about 12 min). Pour over popcorn mix; stir till proportionately coated. Bake 30 min, stirring frequently. Remove from oven; stir every 2 min till slightly cooled. Cold completely. Store in tightly covered container in cold dry place. About 1-1/2 pounds popcorn.
- NOTE: For best results, don't double this recipe.
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