December 25, 2009, Newsletter Issue #313: ALMOND BUTTER CRUNCH POP CORN
Tip of the Week
1/2 cup Butter or margarine
1 cup Granulated sugar
1/4 cup Light corn syrup
1/4 tsp. Salt
1/4 tsp. Baking soda
1/2 tsp. Vanilla
2-1/2 quarts Popped Corn
1-1/2 cups whole or sliced almonds, toasted
Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once, over lowest heat possible to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped corn and almonds, mixing well. Turn into large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely. Break apart and store in tightly covered container.
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