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Honey Crackle
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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3 Qt. freshly popped corn
1 C. blanched slivered almonds
1/2 C. butter
1 C. firmly packed light brown sugar
1/4 C. honey
1 Tsp. vanilla
Into a large shallow roasting pan, turn the popped corn.
Sprinkle the almonds over the corn. In a 1 quart saucepan over
low heat melt the butter; stir in brown sugar and honey. Over
medium heat, stirring constantly, bring to a boil. Boil gently
without stirring, for 5 minutes. Remove from heat; stir in the
vanilla. Pour mixture over popped corn and almonds. Stir
until well mixed. Bake in a preheated 250 degrees oven, stirring
every 15 minutes for 1 hour. Cool completely. Break apart and
store in a tightly covered container. Makes about 3 quarts.
How to pop corn: To pop corn in an electric popper
follow manufacturer's directions but for the Honey Crackle, do
not add salt or butter. To pop corn without an electric
popper, measure 3 tablespoons salad (not olive) oil into a deep
heavy 5 to 6 quart saucepot. Place over medium heat and add a
popcorn kernel. When the kernel pops, remove it and add 1/2
cup popcorn kernels. Stir to mix popcorn and oil. Place cover
on pan leaving it slightly ajar to allow steam to escape.
Shake pan often while corn is popping. Near the end of the
popping, remove cover completely and stir until the last few
kernels pop. Makes about 3 quarts popped corn to use in the
recipe for Honey Crackle.
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