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Prep 55min
Total1hr25min
Servings6
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Ingredients
6
cups popped popcorn
1/2
cup toasted slivered almonds, if desired
3/4
cup firmly packed brown sugar
1/2
cup butter
2
tablespoons water
2
tablespoons light corn syrup
1/8
teaspoon salt
1/4
teaspoon baking soda
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Steps
1
Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
2
In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
3
Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
4
Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.
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Pecans or peanuts can be used in place of the almonds in this recipe.
Save prep time by using purchased popped popcorn.
Use a large saucepan to prepare the caramel; the baking soda will cause the mixture to foam up.
To toast almonds, spread on cookie sheet; bake at 350°F for 5 to 7 minutes or until golden brown, stirring occasionally.
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