Almond Popcorn Crunch Recipes

POPCORN NUT CRUNCH

Steps:

• Place the popcorn and nuts in a lightly greased 5-qt. Dutch oven. Bake at 250° for 20 minutes. , Meanwhile, in a medium saucepan, combine sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage). , Remove from the heat; stir in vanilla and cinnamon. Pour a small amount at a time over popcorn mixture, stirring constantly until the mixture is well coated. , Immediately spread on greased baking sheets. Cool; break into pieces. Store in airtight containers.

ALMOND POPCORN CRUNCH

Steps:

• Butter a large bowl.
• In a quart saucepan, combine sugars, syrup, water and salt.
• Cook to 235 degrees on a candy thermometer.
• Add almonds; cook to 250 degrees stirring occasionally.
• Continue cooking to 295 degrees, stirring occasionally.
• Add butter; stir until melted and completely blended into the syrup mixture.
• Remove from heat.
• Add half the popcorn.
• Stir syrup up from the bottom of the pan, coating corn well.
• Pour remaining popcorn into the buttered bowl.
• Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed.
• Spread mixture onto a cold buttered surface; break apart with a fork.

PRALINE POPCORN CRUNCH

Steps:

• Butter baking sheet and large bowl.
• Toast pecans and almonds until light brown.
• Combine popped corn and nuts in a large bowl.
• Heat sugar, butter, 1/4 cup Praline liqueur and corn syrup in a heavy 2 quart saucepan.
• Stir over medium high heat, to 275~, or until soft crack stage.
• Remove from heat, stir in 1 tbls. Praline liqueur and salt.
• Pour over the popcorn and nuts.
• Mix and spread immediately on baking sheet.
• Let stand 1 hour. Break into bite sized pieces.