Almond Toffee Popcorn
1 C. sugar
1/2 C. butter
1/2 C. white corn syrup
1/4 C. water
1 C. almonds; chop — toasted
1/2 t. vanilla
1/2 C. popcorn — popped
In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280° F. on a candy thermometer.
Add the vanilla. Stir well and pour over the popped corn.
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