Quarterback crunch
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | quarts | Popped popcorn |
| 2 | cups | Miniature marshmallows |
| 1 | cup | Whole roasted almonds |
| 2 | cups | Light brown sugar |
| ½ | cup | Light corn syrup |
| ½ | pounds | Butter |
| ¼ | teaspoon | Cream of tartar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
Directions
ORVILLE R
In lg roasting or baking pan, combine popped corn, marshmallows, and almonds. Set aside. In 2½ qt saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over med high heat. Stirring constantly, boil rapidly to hard ball stage, 260F on candy thermometer, about 5 mins. Remove from heat.
Stir in baking soda quickly but thoroughly. Pour immediately over popcorn mixture. Stir gently until well coated. Turn out at once on wax paper, spread apart and allow to cool completely. Break apart and stor in airtighyt container. Makes about 6 qts.