3 quarts popped popcorn
1 cup unblanched whole almonds
1/2 cup butter or margarine
1/2 cup brown sugar, packed
1/2 cup Amaretto
Heat oven to 250 degrees F.
Arrange popcorn on 2 jellyroll pans; sprinkle almonds over popcorn.
In small saucepan, melt butter over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes.
Remove from heat. Pour over popcorn; toss until thoroughly coated.
Bake at 200 degrees F for 1 hour; spread on foil or wax paper to cool.
Store in loosely covered container.
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