 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 3 |
|
Once upon a time, I found this recipe in the L.A. Times food section. I made it a couple of times, then I lost the recipe. So I wrote to the Culinary SOS and requested it. Lo and behold, they printed it in the paper for me and also included it in the book Dear SOS: Thirty Years of Recipe Requests to the Los Angeles Times . It is fun to make and fun to eat. People think it is Store-Bought . Ingredients:
3 quarts freshly popped corn |
1 cup sliced almonds |
1/2 cup butter or 1/2 cup margarine |
1 cup light brown sugar, packed |
1/4 cup honey |
1 teaspoon vanilla extract |
Directions:
1. Turn popped corn into a large, shallow roasting pan (I use a disposable aluminum roasting pan); sprinkle almonds over corn.
2. Melt butter or margarine in a 1-quart saucepan; stir in honey and brown sugar.
3. Cook, stirring, over medium heat until mixture comes to a boil; simmer without stirring for 5 minutes.
4. Remove from heat and stir in vanilla; pour mixture over popped corn and almonds and stir until well mixed.
5. Bake at 250 F for 1 hour, stirring well every 15 minutes.
6. remove from oven and continue stirring as mixture cools - this keeps the popcorn from clumping up and helps give the store-bought appearance.
7. Cool completely and store in a tightly covered container.
|
|