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| Servings |
Ingredients
- 1 cup sugar
- 1/2 cup butter or margarine
- 1/4 cup light corn syrup
- 1 teaspoon pure vanilla
- 1/2 cup whole almonds, toasted
- 1/2 cup pecans, toasted
- 4-5 cups popped popcorn
Ingredients
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Instructions
Step #1
- Toast almonds and pecans in dry frying pan or in oven. (If using the oven, place nuts on cookie sheet and toast for about 10-15 minutes in a 350-degree oven. If using the pan method, toast nuts on medium heat until lightly browned and crunchy.)
Step #2
- Spread popcorn and toasted nuts on a lightly greased baking sheet. Remove all un-popped kernels.
Step #3
- In a medium saucepan, combine sugar, butter and corn syrup. Cook on medium high heat until sugar dissolves and mixture comes to a boil.
Step #4
- Insert candy thermometer and stir occasionally, until thermometer reaches 290 degrees or soft crack stage. (Mixture will have a light caramel color.) Remove from heat and stir in vanilla.
Step #5
- Immediately drizzle hot mixture over popcorn and nuts, trying to cover as many kernels as possible. Quickly toss to coat with syrup. Important Note: Syrup will harden quickly, and may not cover all kernels. So return the baking sheet with popcorn mixture to a 350-degree oven. Every five minutes or so, toss the popcorn mixture with spatula until all kernels are covered. (It may take 2-3 times to completely coat each kernel without leaving pools of sugar mixture on baking sheet.)
Step #6
- Cool mixture. Break into chunks and store in a tightly covered container.
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