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Mocha Almond Crunch
Author/Submitted by:
Servings: 1
Categories:
Chocolate
/
Desserts
Ingredients: 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
Directions:
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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