Nutty Toffee Popcorn
10 cups popped popcorn
1 cup pecan halves, toasted
1 cup whole unblanched almonds, toasted
1-1/3 cups packed brown sugar
1 cup butter (no substitutes)
1/2 cup light corn syrup
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. rum extract
n a large bowl, combine the popcorn and nuts.
In a heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved.
Cook, without stirring, over medium heat until a candy thermometer reads 300-310 degrees (hard crack stage).
Remove from the heat; stir in baking soda and extract.
Immediately pour over popcorn mixture; toss gently.
Spread into two greased 15x10x1 inch baking pans. Press gently to flatten.
Break into pieces.