*  Exported from  MasterCook  *
 
                               Honey Crackle
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving