“Once upon a time, I found this recipe in the L.A. Times food section. I made it a couple of times, then I lost the recipe. So I wrote to the "Culinary SOS" and requested it. Lo and behold, they printed it in the paper for me and also included it in the book "Dear SOS: Thirty Years of Recipe Requests to the Los Angeles Times". It is fun to make and fun to eat. People think it is "Store-Bought".”
READY IN:
1hr 20mins
SERVES:
10
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Turn popped corn into a large, shallow roasting pan (I use a disposable aluminum roasting pan); sprinkle almonds over corn.
  2. Melt butter or margarine in a 1-quart saucepan; stir in honey and brown sugar.
  3. Cook, stirring, over medium heat until mixture comes to a boil; simmer without stirring for 5 minutes.
  4. Remove from heat and stir in vanilla; pour mixture over popped corn and almonds and stir until well mixed.
  5. Bake at 250 F for 1 hour, stirring well every 15 minutes.
  6. remove from oven and continue stirring as mixture cools - this keeps the popcorn from clumping up and helps give the "store-bought" appearance.
  7. Cool completely and store in a tightly covered container.

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