Dress up your popcorn with the perfectly paired flavors of almond and toffee.

Erin Jones , Smyer, TX
Recipe by Gooseberry Patch March 2011

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Yield:
Makes about 12 cups.
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Ingredients

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Directions

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  • 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.

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