1. Heat oven to 275°F (140°C). Grease large roasting pan (OR two 13 x 9-inch/33 x 23 cm baking pans).
2. Combine toffee bits and corn syrup in heavy large saucepan or Dutch oven, preferably non-stick. Cook over medium heat, stirring constantly, until toffee is melted (about 8 to 10 minutes). Stir in popcorn and almonds until evenly coated.
3. Bake 30 minutes, stirring frequently. Remove from oven; stir about every few minutes until slightly cooled. Let cool completely. Store in tightly covered container in cool, dry place.
Makes about 1-1/2 pounds (750 g) popcorn.
NOTE: • For best results, do NOT double this recipe.
Top 5 HERSHEY'S CHIPITS Cookie Recipes
There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?