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Pop Fly Popcorn
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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, 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.
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Printed from tasteofhome.com Jul 9, 2008Copyright Reiman Media Group, Inc © 2008 |