Ingredients
¾cupgranulated sugar
¼cupbrown sugar
½cupbutter,(1 stick)
½cupcorn syrup
½cupwater
½tspsalt
½tspvanilla
1⅓pkgpopcorn,plain, or natural-flavored microwave popcorn
½cupalmonds,roasted
1cupgranulated sugar
4tbspbutter
½cupcorn syrup
½cupwater
½tspsalt
½tspvanilla
1⅓pkgmicrowave popcorn,butter-flavored
Preparation
For either recipe, combine sugar, butter, corn syrup, water, and salt in a large saucepan over medium heat. Bring the candy to 265 to 275 degrees F or the hard-ball stage.
While candy cooks, pop both bags of popcorn and spread it on 1 large or 2 small cookie sheets. Put the popcorn in the oven and set it at its lowest temperature.
When the candy has reached the hard-ball stage, add the vanilla.
Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the oven for 5more minutes, then stir once again.
Pour popcorn onto a large sheet of wax paper to cool. Spread the popcorn out, but be careful.
When popcorn is cool, break it up and immediately put it into a tightly sealed container.
Serve and enjoy.
