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Toffee Popcorn Crunch

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 5  Minutes

Ingredients

  Amount Per Serving % DV *
Calories290
Calories from Fat130
Total Fat14 g22% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium160 mg7% DV
Total Carbohydrates42 g14% DV
Dietary Fiber2.0 g8% DV
Sugars34 g
Protein3 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories290
Calories from Fat130
Total Fat14 g22% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium160 mg7% DV
Total Carbohydrates42 g14% DV
Dietary Fiber2.0 g8% DV
Sugars34 g
Protein3 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 3/4 cup whole almonds or slivered almonds
  • 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits (8 oz. pkg.)
  • 1/2 cup light corn syrup
  • 8 cups popped popcorn

Directions

  • 1. Heat oven to 275°F. Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn and almonds in prepared pan.
  • 2. Combine toffee bits and corn syrup in heavy medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated.
  • 3. Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes until slightly cooled. Cool completely. Store in tightly covered container in cool, dry place. About 1 pound popcorn.
  • NOTE: For best results, do NOT double this recipe.

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