Ingredients for Almond Popcorn Crunch
- 1 cup granulated sugar
- 0 brown sugar
- ½ cup light corn syrup
- ¼ cup water
- a pinch of salt
- 1 cup slivered almonds
- 2 tablespoons (1 ounce) butter
- 6 cups popped popcorn
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How to Make Almond Popcorn Crunch
- Grease a large bowl with butter.
- In a medium-sized saucepan, combine 1 cup granulated sugar, ½ cup light corn syrup, ¼ cup water, and a pinch of salt.
- Clip a candy thermometer to the side of the saucepan and cook over medium heat, stirring occasionally, until the mixture reaches 235°F (113°C).
- Add 1 cup slivered almonds.
- Continue cooking, stirring frequently, until the mixture reaches 250°F (121°C).
- Continue cooking, stirring frequently, until the mixture reaches 295°F (146°C).
- Remove from heat and stir in 2 tablespoons (1 ounce) of butter until completely melted and incorporated into the syrup mixture.
- Add half of the 6 cups popped popcorn to the greased bowl.
- Pour the hot syrup mixture over the popcorn in the bowl, making sure to scrape up any syrup from the bottom of the saucepan.
- Gently stir until the popcorn is evenly coated with the syrup and almonds.
- Add the remaining popcorn to the bowl and stir until evenly coated.
- Immediately pour the mixture onto a large, buttered baking sheet or marble surface.
- Use a buttered fork to spread the mixture thinly and break it apart into smaller pieces while still warm.
- Allow to cool completely before breaking into smaller pieces and storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
398g
Fat
52g
Carbs
45g
