Pop Fly Popcorn


10 to 12 cups popped popcorn
1 cup pecan halves
1 cup slivered or sliced almonds
1 1/3 cups sugar
1 cup butter
1/2 cup light corn syrup
1 tsp vanilla extract
1/2 tsp cream of tartar
1/2 tsp 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 the heat; add vanilla, 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.

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