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Toffee Crunch Popcorn

8 cups popped popcorn (remove all "old maids")
3/4 cup slivered almonds*
1 1/2 cups crushed hard toffee candies
1/2 cup light corn syrup

1. Heat oven to 275°F (135°C). Grease a large roasting pan (or two 13 x 9 x 2-inch baking pans).
2. Place popcorn and almonds in prepared pan.
3. In a medium saucepan, combine crushed toffee and corn syrup and cook over medium heat, stirring constantly, until toffee is melted.
4. Pour hot toffee mixture over popcorn mixture and stir to coat evenly.
5. Bake for 30 minutes, stirring frequently. Remove from oven; stir every few minutes until slightly cooled.
6. Cool completely. Store in tightly covered container in cool, dry place.

Makes about 1 pound. (We do not recommend doubling this recipe.)

*Substitute with whole peanuts, or chopped pecans, or walnuts, if desired

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