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Mocha Almond Crunch
2 qt.. popped corn
1/2 cup slivered almonds, toasted
1 cup sugar
1/4 cup light corn syrup
1 tablespoon EACH: butter and water
1/4 tsp. EACH: cream of tartar and salt
1/2 tsp. baking soda
1 1/2 tablespoon instant coffee
1/2 cup semi-sweet chocolate chips, melted
In large bowl, combine popped corn and toasted almonds; set aside. In medium saucepan, over medium heat, bring sugar, corn syrup, water, butter, cream of tartar and salt to a boil. Boil rapidly to soft crack stage (270'F on candy thermometer); remove from heat. Stir in baking soda quickly but thoroughly; add instant coffee, stirring until well blended. Working quickly, pour mixture over popped corn, tossing gently to coat. Evenly spread coated corn onto greased wax paper; cool 5 minutes. Using a fork, drizzle melted chocolate over popcorn mixture. Allow to cool 4 hours. Break into chunks and store in airtight container.
Makes about 28 pieces.
Nutritional information (per 1 oz. serving): 116 calories; 2mg cholesterol: 4g fat; 61mg sodium.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
