Nutty Toffee Popcorn
  • Servings: 2 quarts
  • 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
  1. n a large bowl, combine the popcorn and nuts.
  2. In a heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved.
  3. Cook, without stirring, over medium heat until a candy thermometer reads 300-310 degrees (hard crack stage).
  4. Remove from the heat; stir in baking soda and extract.
  5. Immediately pour over popcorn mixture; toss gently.
  6. Spread into two greased 15x10x1 inch baking pans. Press gently to flatten.
  7. Cool completely.
  8. Break into pieces.