- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup (1 stick)
- 1/2 cup corn syrup
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1 1/3 bags plain or natural-flavored microwave
- 1/2 cup roasted almonds
- Combine sugar, butter, corn syrup, water and salt in a large saucepan
over medium heat.
- You're going to bring the candy to 265-275
degrees, or what is known as the hard ball stage. For this it's best to
use a candy thermometer. If you don't have one, don't worry.
- Drip the candy into a small glass of cold water. If the candy forms a
very hard, yet slightly pliable ball, bingo, you're there. Watch your
mixture closely so that it doesn't boil over.
- While candy
cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3 bags
of popcorn on one large or two small cookie sheets.
- Put the
popcorn in your oven set on its lowest temperature. This will keep the
popcorn hot so that the candy will coat better.
- When your
candy has reached the hard ball stage, add the vanilla.
the popcorn from the oven and, working quickly, pour the candy over the
popcorn in thin streams. Mix the popcorn so that each kernel is coated
with candy, put the popcorn back into the oven for five more minutes,
then stir once again. This will help to coat each kernel.
can repeat this step once more if necessary to get all of the popcorn
coated. Pour popcorn onto a large sheet of wax paper to cool. Spread the
popcorn out, but be careful...it's hot.
- When popcorn is cool,
break it up and immediately put it into a tightly sealed container, such
- This will ensure that it stays fresh. This stuff
gets stale very quickly in moist climates if left out.
makes about 4 quarts of popcorn.
This recipe is courtesy of
Helen, and is a close clone recipe.
Close Clone Recipes