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Mocha Almond Crunch

Author/Submitted by:
Servings: 1
Categories: Chocolate / Desserts

2  Qt.  popped corn
1/2  Cup  slivered almonds, toasted
1  Cup  sugar
1/4  Cup  light corn syrup
1  Tbsp.  EACH: butter and water
1/4  Tsp.  EACH: cream of tartar and salt
1/2  Tsp.  baking soda
1 1/2  Tbsp.  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. (From Orville Redenbacher's Guide to Popping Corn) Posted To Recipelu James Jay Shields 12/5/98

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