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Almond Toffee Popcorn


1 cup sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup water
1 cup toasted chopped almonds
1/2 teaspoon vanilla
1/2 cup popcorn -- popped

In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280 F on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.

Per serving: 1621 Calories (kcal); 94g Total Fat; (50% calories from fat); 1g Protein; 204g Carbohydrate; 248mg Cholesterol; 989mg Sodium
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 13 1/2 Other Carbohydrates




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.