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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."

Rate/Review | Read Reviews (1)

What to Drink?
	Sparkling wine

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.