TOFFEE POPCORN CRUNCH
Ingredients:
10 C. popped popcorn
1 C. whole almonds
1 3/4 C. (10 oz. package.) SKOR English Toffee Bits
2/3 C. light corn syrup
.
Heat oven to 275°F. Grease large roasting pan (OR two
13"x9"x2" baking pans). Place popcorn and almonds in
prepared pan.
In heavy medium saucepan, combine toffee bits and corn syrup.
Cook over medium heat, stirring constantly, until toffee is melted
(about 12 minutes). Pour over popcorn mixture; stir until evenly
coated.
Bake 30 minutes, stirring frequently. Remove from oven; stir
every 2 minutes until slightly cooled. Cool completely. Store in
tightly covered container in cool , dry place. About 1 1/2 pounds
popcorn.
B-man 