Nutty Toffee Popcorn

Name: Nutty Toffee Popcorn
Prep time: 15 min
Total time: 15 min
Yield: about 2 quarts.
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; 1/2 cup light corn syrup; 1/2 teaspoon cream of tartar; 1/2 teaspoon baking soda; 1/2 teaspoon rum extract

"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.

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
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 popcorn and nuts. In a small 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; quickly stir in baking soda and extract until mixture is light and foamy. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15x10x1-in. baking pans. Press gently to flatten. Cool completely. Break into pieces.

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.