An old fashion sweet and salty nutty popcorn snack
Prep Time: 5 min
Cook Time: 15 min
2 cups B. Lloyds Sweet and Salty Glazed and Roasted Almond Pieces
2 cup sugar
1 1/3 cup water
1/2 cup light corn syrup
1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon vanilla extract
18 cup popped corn, lightly salted
4 tablespoons butter for hands
plastic wrap and ribbon
In an extra large mixing bowl, toss together nuts and popcorn. Set aside.
In a medium saucepan over high heat, bring sugar, water, syrup, vinegar and salt to 260 degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour hot mixture over popcorn and nuts, tossing gently to coat. When mixture is cool enough to handle, rub hands with room temperature butter and form popcorn into 4 inch balls. Place on waxed paper until cool. Wrap in clear plastic wrap and tie with a decorative ribbon.
Note: Use caution when handling hot syrup. Syrup stays especially hot on nuts.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
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