3 qt. popped popcorn
1 cup unsalted dry roasted peanuts
1 jar (3.5 oz.) macadamia nuts, halved
1/2 cup slivered almonds
1/4 cup flaked coconut
3/4 cup butter (no substitutes)
1 cup sugar
1/2 cup packed brown sugar
1/4 cup each light corn syrup, strong brewed coffee
1/8 tsp. ground cinnamon
2 tsp. vanilla extract
1 cup unsalted dry roasted peanuts
1 jar (3.5 oz.) macadamia nuts, halved
1/2 cup slivered almonds
1/4 cup flaked coconut
3/4 cup butter (no substitutes)
1 cup sugar
1/2 cup packed brown sugar
1/4 cup each light corn syrup, strong brewed coffee
1/8 tsp. ground cinnamon
2 tsp. vanilla extract
In a large bowl, combine popcorn, nuts and coconut.
In a saucepan, combine butter, sugars, corn syrup,
coffee and cinnamon. Bring to a boil over medium heat;
boil and stir 5 minutes. Remove from heat; stir in vanilla.
Pour over popcorn mixture and stir until coated.
Transfer to 2 greased (15x10x1") baking pans. Bake,
uncovered, at 250ºF 45 - 55 minutes or until golden brown,
stirring every 15 minutes.
Spread onto waxed paper; cool completely.
Store in airtight containers.
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