From the kitchen of Kim Billman, AJCA Director of Communications
Course Snack
Keyword Nuts
Servings 1lbs
Equipment
Candy thermometer
Ingredients
6 cupsPopped popcorn
1cupSlivered almonds
½cupEACH Red and green candied cherrieschopped
1½cupsSugar
½cupCorn syrup
½cupWater
½tspSalt
2tbspButter
1tspVanilla 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.