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Popcorn Almond Brittle Recipe
Popcorn Almond Brittle Recipe photo by Taste of Home

Popcorn Almond Brittle Recipe

Publisher Photo
For a crunchy snack that suits the season, try this one. I've been stirring up batches of the distinctive brittle since 1975. With popcorn, almonds and candied cherries tossed together in a sweet crisp coating, it's a festive favorite we enjoy every year.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 6 cups popped popcorn
  • 1 cup slivered almonds
  • 1/2 cup each red and green candied cherries, chopped
  • 1-1/2 cups sugar
  • 1/2 cup corn syrup
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (2 ounces) equals 276 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 194 mg sodium, 51 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. In a greased 13-in. x 9-in. baking pan, combine the popcorn, almonds and cherries. Bake at 350° for 10 minutes. Turn oven off and keep mixture warm in the oven.
  2. Meanwhile, in a large heavy saucepan, combine the sugar, corn syrup, water and salt; cook and stir over low heat until sugar is dissolved. Cook over medium heat, without stirring, until a candy thermometer reads 305°-310° (hard-crack stage).
  3. Remove from the heat; stir in butter and vanilla. Immediately pour over popcorn mixture; toss gently. Spread onto a greased baking sheet. When cool, break into small pieces. Yield: about 1-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Popcorn Almond Brittle in Country Woman Christmas Annual 1998, p37

Nutritional Facts

1 serving (2 ounces) equals 276 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 194 mg sodium, 51 g carbohydrate, 2 g fiber, 2 g protein.

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