Toffee popcorn crunch

1 Batch

Ingredients

Quantity Ingredient
10 cups Popped popcorn
1 cup Whole almonds
10 ounces SKOR English Toffee Bits (HERSHEY'S)
⅔ cup Light corn syrup

Directions

Heat oven to 275 F. Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn and almonds in prepared pan. In heavy medium saucepan, combine toffee bits and corn syrup. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated. 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 1-½ pounds popcorn.

NOTE: For best results, do not double this recipe.

Hershey's and Skor are registered trademarks of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master format by Karen Mintzias File

Related recipes