Yield: 3 servings
Measure | Ingredient |
---|---|
1 cup | Sugar |
½ cup | Butter |
½ cup | White corn syrup |
¼ cup | Water |
1 cup | Chopped toasted almonds |
½ teaspoon | Vanilla |
½ cup | Corn, popped |
In a heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280 degrees on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn. From: White Cat Popcorn recipe booklet Posted by: Debbie Carlson - Cooking Echo
Submitted By SHARON STEVENS On 10-30-94