Ingredients Jump to Instructions ↓

  1. 4 quarts popped popcorn

  2. 1-1/3 cups pecan halves, toasted

  3. 2/3 cup whole unblanched almonds, toasted

  4. 1-1/3 cups sugar

  5. 1 cup butter

  6. 1/2 cup light corn syrup

  7. 2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Place popcorn in a large greased bowl. Sprinkle pecans and almonds over top; set aside. In a heavy saucepan, combine the sugar, butter and corn syrup; cook and stir over medium heat until a candy thermometer reads 300°-310° (hard-crack stage). Remove from the heat; stir in vanilla. Immediately pour over popcorn mixture; toss gently. Spread on greased baking sheets. When cool, break into small pieces. Store in airtight containers. Yield: about 20 cups.


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