Makara
Caramel-Almond Pecan Crunch
2 qts. freshly popped
popcorn
1 1/2 cups pecan halves
1 cup whole almonds
1 cup butter
1 1/3 cups sugar
1/2 cup white corn syrup
1 1/2 tsp. Makara Cinnamon, plus an additional
1/4 tsp. Makara Cinnamon
Preheat oven to
250°. Combine popped corn, pecan halves and almonds
in a large shallow roasting pan. Place in the oven for 15
minutes to keep warm. In a medium-size saucepan, combine
butter, sugar, and corn syrup. Cook over medium heat until
mixture is a light caramel color (10-15 minutes). Add 1
1/2 tsp. Makara Cinnamon and cook two more minutes.
Remove from heat; add vanilla and an additional 1/4 tsp.
Makara Cinnamon. Remove popcorn and nut mixture
from the oven and, working quickly, pour caramel syrup over
it. Stir well. Pile onto large platter and let cool. Break
into serving-sized pieces. Store in glass jar on the countertop
near the cook! Makes 2 1/2 quarts.
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