Printable | Taste of Home

Pop Fly Popcorn

10 to 12 cups popped popcorn
1 cup pecan halves
1 cup slivered almonds
1-1/3 cups sugar
1 cup butter
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda

In a large bowl, combine popcorn and nuts; set aside. In a large
saucepan, bring sugar, butter and corn syrup to a boil. Boil for 5
minutes, stirring occasionally. Remove from the heat; add vanilla,

Printed from tasteofhome.com Jul 9, 2008

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Pop Fly Popcorn cont.

cream of tartar and baking soda. Drizzle over popcorn mixture; stir
to coat. Immediately spread onto two greased baking sheets; let dry
for about 1 hour. Store in an airtight container.

Yield: 10-12 servings.