• 28servings
  • 1437calories

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Nutrition Info . . .

VitaminsB3, B12, D, E
MineralsCopper, Natrium, Fluorine, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 Quart popped corn

  3. 1/2 Cup slivered almonds -- toasted

  4. 1 Cup sugar

  5. 1/4 Cup light corn syrup

  6. 1 Tablespoon EACH: butter and water

  7. 1/4 Teaspoon EACH: cream of tartar and salt

  8. 1/2 Teaspoon baking soda

  9. 1 1/2 Tablespoon instant coffee

  10. 1/2 Cup semi-sweet chocolate chips -- melted

Instructions Jump to Ingredients ↑

  1. In large bowl, combine popped corn and toasted almonds; set aside. In medium saucepan, over medium heat, bring sugar, corn syrup, water, butter, cream of tartar and salt to a boil. Boil rapidly to soft crack stage (270'F on candy thermometer); remove from heat. Stir in baking soda quickly but thoroughly; add instant coffee, stirring until well blended. Working quickly, pour mixture over popped corn, tossing gently to coat. Evenly spread coated corn onto greased wax paper; cool 5 minutes. Using a fork, drizzle melted chocolate over popcorn mixture. Allow to cool 4 hours. Break into chunks and store in airtight containe


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