Nutty Toffee Popcorn
Taste of Home
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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.
SERVINGS: 8
CATEGORY: Appetizer
METHOD: Stir-Fry
TIME: Prep: 15 min. + cooling
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 (no substitutes)
- 1/2 cup light corn syrup
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon rum extract
Directions:
In a large bowl, combine the popcorn and nuts. In a 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).
Remove from the heat; stir in baking soda and extract. 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.