Serves: 5
Total Calories: 672
Yield: 12 cups
Place popcorn in a large heat-proof bowl; remove any unpopped kernels and set aside. In a large saucepan, combine remaining ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches the soft-crack stage, or 270 to 289 degrees on a candy thermometer. Remove from heat; add vanilla and stir well. Pour over popcorn, mixing until coated. Spread on wax paper to dry.
This Almond Toffee Popcorn recipe is from the 101 Easy Entertaining Recipes Cookbook. Download this Cookbook today.
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