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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I use holiday tins to deliver this sweetly coated popcorn-nut crunch to family and friends on my Christmas list, notes Glenna Hale of Sceptre, Saskatchewan. Ingredients:
10 cups popped popcorn |
1 cup pecan halves, toasted |
1 cup whole unblanched almonds, toasted |
1-1/3 cups packed brown sugar |
1 cup butter |
1/2 cup light corn syrup |
1/2 teaspoon cream of tartar |
1/2 teaspoon baking soda |
1/2 teaspoon rum extract |
Directions:
1. In a large bowl, combine popcorn and nuts. In a small heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300°-310° (hard-crack stage).
2. Remove from the heat; quickly stir in baking soda and extract until mixture is light and foamy. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15-in. x 10-in. x 1-in. baking pans. Press gently to flatten. Cool completely. Break into pieces. Yield: about 2 quarts.
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