Mocha Almond Crunch
light corn syrup
EACH: butter and water
EACH: cream of tartar and salt
semi-sweet chocolate chips,
In large bowl, combine popped corn and toasted almonds; set aside. In
saucepan, over medium heat, bring sugar, corn syrup, water, butter,
tartar and salt to a boil. Boil rapidly to soft crack
stage (270'F on candy thermometer); remove from heat. Stir in baking
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
fork, drizzle melted chocolate over popcorn mixture. Allow to cool 4
hours. Break into chunks and store in airtight container. Makes about 28
Nutritional information (per 1 oz. serving): 116 calories; 2mg
4g fat; 61mg sodium.
(From Orville Redenbacher's Guide to Popping Corn)
Posted To Recipelu James Jay Shields 12/5/98