Almondpopcorncrunch Recipes

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.

ALMOND POPCORN CRUNCH

Steps:

• 1. 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.

DIABETIC POPCORN CRUNCH

Steps:

• Spray a large baking pan with nonstick spray. Set aside.
• Preheat oven to 375°F.
• Remove and discard unpopped kernels from popcorn and set aside.
• In a small saucepan, combine sugar, molasses, water and stir to mix well.
• Cook over medium heat stirring with a wooden spoon until it comes to a full boil.
• Boil stirring constantly for 1 minute.
• Remove from heat.
• With a wooden spoon, stir in vanilla. Mix well.
• Very slowly drizzle syrup over the popcorn, stirring well to coat evenly (keep fingers away from hot syrup).
• Spread popcorn evenly in the pan.
• Bake on centre oven rack 5-6 mins until popcorn begins to crisp slightly.
• Remove from oven and stir.
• Let cool.
• Syrup will harden and popcorn will crisp further as it cools.
• When cool store in a sealed plastic bag or airtight container for 2-3 days (if it lasts that long!).
• EXCHANGE: 1 carbohydrate.