Clusters of candied popcorn
loaded with almonds and toffee bits.
Toffee
Popcorn Crunch
- 8 cups popped popcorn
3/4 cup whole almonds or slivered almonds
1 1/3 cups (8-ounce package) HEATH BITS 'O BRICKLE Toffee Bits
1/2 cup light corn syrup
- Heat oven to 275°F
(135°C). Grease large roasting pan (or two 13 x 9
x 2-inch baking pans).
- Place popcorn and almonds
in prepared pan.
- Combine toffee bits and
corn syrup in heavy medium saucepan.
- 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.
Makes about 1 pound popcorn.
Note: For best results,
do NOT double this recipe.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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