• Crispy Nutty Popcorn

    Crispy Nutty Popcorn

    10 to 12 cups popped popcorn
    1 cup pecan halves
    1 cup slivered almonds
    1 1/3 cups granulated
    1 cup butter (NO SUBSTITUTES)
    1/2 cup light corn syrup
    1 teaspoon vanilla extract
    1/2 teaspoon cream of tartar
    1/2 teaspoon baking soda

    In a large bowl, combine popcorn and nuts; set aside.

    In a large saucepan, bring sugar, butter and corn syrup to a boil. Boil for 5 minutes, stirring occasionally. Remove from heat; add vanilla extract, cream of tartar and baking soda.
    Drizzle over popcorn mixture; stir to coat. Immediately spread onto two greased baking sheets; let dry for about 1 hour.

    Store in an airtight container.

    Yields 10 to 12 servings.

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