Recipe By : Unknown Cooking Magazine
Serving Size : 6 Preparation Time :0:00
Categories : All Newly Typed Not Shared Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups popped popcorn
1/2 cup toasted slivered almonds -- if desired
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine
2 Tablespoons light corn syrup
1/8 teaspoon salt
1/4 teaspoon baking soda
MICROWAVE DIRECTIONS: Combine popcorn and almonds in a large microwave-safe
bowl. In 4-cup microwave-safe measuring cup, combine brown sugar, margarine,
corn syrup and salt. Microwave on HIGH for 2 minutes; stir. Microwave on
HIGH for 2 to 3 minutes or until mixture comes to a rolling boil. Stir in
baking soda; mix well. Pour over popcorn and almonds; toss until coated.
Microwave on HIGH for 2 minutes. Immediately spread on foil or waxed paper
to cool. 6 cups.
CONVENTIONAL OVEN DIRECTIONS: Heat oven to 250. Spread popcorn in 15x10x1
inch baking pan; sprinkle almonds over popcorn. In large saucepan, combine
brown sugar, margarine, 2 tablespooons water, corn syrup and salt; bring to a
boil over medium heat. Boil 2 minutes, stirring constantly. Remove from
heat. Stir in baking soda; mix well. Pour over popcorn and almonds; toss
until coated. Bake at 250 for 15 minutes; stir. Continue baking for an
additional 5 minutes. Immediately spread on foil or waxed paper to cool.
To Toast Almonds: Spread in thin layer in microwave safe pie pan. Microwave
on high for 5 to 7 minutes or until light golden brown, stirring frequently.
Or spread almonds on cookie sheet; bake at 350 for 5 to 10 minutes or until
light golden brown, stirring occasionally.
