10 c Popped popcorn
1 c Whole almonds
10 oz SKOR English Toffee Bits
-(HERSHEY'S)
2/3 c Light corn syrup
Heat oven to 275 F. Grease large roasting pan (OR 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, until toffee is melted (about 12 minutes). Pour
over popcorn mixture; stir until evenly coated. Bake 30 minutes,
stirring frequently. Remove from oven; stir every 2 minutes until
slightly cooled. Cool completely. Store in tightly covered container in
cool dry place. About 1-1/2 pounds popcorn.
NOTE: For best results, do not double this recipe.
Hershey's and Skor are registered trademarks of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
