4/5
(1 Votes)
Ingredients
- 10 cups popped popcorn
- 1 cup pecan halves, toasted
- 1 cup whole unblanched almonds, toasted
- 1 1/3 cups packed brown sugar
- 1 cup butter (no substitutes)
- 1/2 cup light corn syrup
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp rum extract
Preparation
Step 1
In a large bowl, combine the popcorn and nuts. In a heavy saucepan, combine the brown sugar, butter, corn syrup and cream of tartar; stir until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300 - 310 degrees (hard-crack stage). Remove from heat; stir in baking soda and extract. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15x10x1 baking pans. Press gently to flatten. Cool completely. Break into pieces.
Yield: about 2 quarts