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Popcorn Almond Brittle

 Popcorn Almond Brittle
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.
12 ServingsPrep/Total Time: 30 min.


  • 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 McCormick® Pure Vanilla Extract


  • 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.
  • 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).
  • 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.
Nutritional Facts: 1 serving (2 ounces) equals 276 calories,

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Popcorn Almond Brittle (continued)

Nutritional Facts: 8 g fat (2 g saturated fat), 5 mg cholesterol, 194 mg sodium, 51 g carbohydrate, 2 g fiber, 2 g protein.