Almondpopcorncrunch Recipes

Steps:

• Preheat oven to 350ºF (180ºC).
• Place a single layer of graham wafers in an ungreased9 x 13-inch (22 x 34 cm) baking pan, making sure they fit snugly.
• Sprinkle with almonds.
• In a heavy saucepan over medium heat, cook and stir butter and sugar until mixture comes to a boil.
• Boil gently for 3 minutes.
• Drizzle over almond-covered wafers, spreading evenly.
• Bake for 8 minutes or until mixture is bubbly.
• Cut into bars while bars are still slightly warm.

Steps:

• Butter a large bowl.
• In a quart saucepan, combine sugars, syrup, water and salt.
• Cook to 235 degrees on a candy thermometer.
• Add almonds; cook to 250 degrees stirring occasionally.
• Continue cooking to 295 degrees, stirring occasionally.
• Add butter; stir until melted and completely blended into the syrup mixture.
• Remove from heat.
• Add half the popcorn.
• Stir syrup up from the bottom of the pan, coating corn well.
• Pour remaining popcorn into the buttered bowl.
• Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed.
• Spread mixture onto a cold buttered surface; break apart with a fork.

Steps:

• Line baking sheets with aluminum foil.
• Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
• Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
• Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.

Steps:

• In a greased 13-in. x 9-in. baking pan, combine the popcorn, almonds and cherries. Bake at 350° for 10 minutes. Turn oven off and keep mixture warm in the oven. , Meanwhile, in a large heavy saucepan, combine the sugar, corn syrup, water and salt; cook and stir over low heat until sugar is dissolved. Cook over medium heat, without stirring, until a candy thermometer reads 305°-310° (hard-crack stage). , Remove from the heat; stir in butter and vanilla. Immediately pour over popcorn mixture; toss gently. Spread onto a greased baking sheet. When cool, break into small pieces.

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Toast almonds in a large shallow baking pan until pale golden, 8 to 10 minutes. Cool, then toss with cornflakes in a large bowl.
• Line bottom of cooled baking pan with foil, then lightly oil foil.
• Whisk together egg white, 3 tablespoons sugar, and salt in a small bowl, then add to cornflake mixture and toss gently to coat well. Arrange mixture in pan in a thin, even layer and sprinkle with remaining sugar. Bake until nuts and coating are golden, 15 to 20 minutes. Cool completely in pan on a rack. Peel off foil and break into pieces.