 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
For a crunchy snack that suits the season, try this one. I've been stirring up batches of the distinctive brittle since 1975. With popcorn, almonds and candied cherries tossed together in a sweet crisp coating, it's a festive favorite we enjoy every year. Ingredients:
6 cups popped popcorn |
1 cup slivered almonds |
1/2 cup each red and green candied cherries, chopped |
1-1/2 cups sugar |
1/2 cup corn syrup |
1/2 cup water |
1/2 teaspoon salt |
2 tablespoons butter |
1 teaspoon vanilla extract |
Directions:
1. In a greased 13-in. x 9-in. baking pan, combine the popcorn, almonds and cherries. Bake at 350° for 10 minutes. Turn oven off and keep mixture warm in the oven.
2. Meanwhile, in a large heavy saucepan, combine the sugar, corn syrup, water and salt; cook and stir over low heat until sugar is dissolved. Cook over medium heat, without stirring, until a candy thermometer reads 305°-310° (hard-crack stage).
3. Remove from the heat; stir in butter and vanilla. Immediately pour over popcorn mixture; toss gently. Spread onto a greased baking sheet. When cool, break into small pieces. Yield: about 1-1/2 pounds.
|
|