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Popcorn Almond Brittle

By: Ruth Peterson  
"For a crunchy snack that suits the season, try this one. I've been stirring up batches of the distinctive brittle since 1975. With popcorn, almonds and candied cherries tossed together in a sweet crisp coating, it's a festive favorite we enjoy every year."

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What to Drink?

Wine Sparkling wine
Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 6 cups popped popcorn
  • 1 cup slivered almonds
  • 1/2 cup red and green candied cherries, chopped
  • 1 1/2 cups sugar
  • 1/2 cup corn syrup
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla extract

Directions

  1. In a greased 13-in.x 9-in. x 2-in. baking pan, combine popcorn, almonds and cherries. Bake at 350 degrees F for 10 minutes. Turn oven off and keep mixture warm in the oven. Meanwhile, in a large heavy saucepan, combine the sugar, corn syrup, water and salt; cook and stir over low heat until sugar is dissolved. Cook over medium heat, without stirring, until a candy thermometer reads 305 degrees F-310 degrees F (hard-crack stage). Remove from the heat; stir in butter and vanilla. Immediately pour over popcorn mixture; toss gently. Spread onto a greased baking sheet. When cool, break into small pieces.

Footnotes

  • We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.
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