1 1/4 cups sliced almonds
4 quarts popped popcorn
1/2 cup butter
1 1/2 cups honey
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
Butter a large bowl with softened butter. In the bowl toss together the almonds and the popped popcorn.
In a saucepan with high sides, melt the butter. Add honey and salt. Bring to a boil, stirring constantly and allow to boil for five minutes. Remove from heat and stir in baking soda and vanilla extract. Pour over popped popcorn and stir to coat. Place on large cookie sheet and bake at 300 degrees F for 30 minutes, stirring every 10 minutes.
Remove from oven, loosen from pan and cool.
Yields 4 quarts.
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