Popcorn Almond Brittle
What better combination for a Christmas dessert? Popcorn and festive cherries! The popcorn almond brittle will bring cheer and great joy to your family who lets themselves try this highly addictive holiday dessert.
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Popcorn Almond Brittle
From the kitchen of Kim Billman, AJCA Director of Communications
Servings 1 lbs
Equipment
- Candy thermometer
Ingredients
- 6 cups Popped popcorn
- 1 cup Slivered almonds
- ½ cup EACH Red and green candied cherries chopped
- 1½ cups Sugar
- ½ cup Corn syrup
- ½ cup Water
- ½ tsp Salt
- 2 tbsp Butter
- 1 tsp Vanilla extract
Instructions
- In a greased 13-in. x 9-in. x 2 in. baking pan, combine popcorn, almonds and cherries. Bake at 350° for 10 minutes. Turn off oven 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 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.
Notes
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