Cooking Recipe Quarterback Crunch
Recipe Ingredients
ORVILLE R
5 qt
Popped popcorn
2 c
Miniature marshmallows
1 c
Whole roasted almonds
2 c
Light brown sugar
1/2 c
Light corn syrup
1/2 lb
Butter
1/4 ts
Cream of tartar
1 ts
Salt
1 ts
Baking soda
Directions
In lg roasting or baking pan, combine popped corn, marshmallows, and
almonds. Set aside. In 2 1/2 qt saucepan, combine brown sugar, corn
syrup, butter, cream of tartar, and salt. Bring to boil, stirring
over med high heat. Stirring constantly, boil rapidly to hard ball
stage, 260F on candy thermometer, about 5 mins. Remove from heat.
Stir in baking soda quickly but thoroughly. Pour immediately over
popcorn mixture. Stir gently until well coated. Turn out at once on
wax paper, spread apart and allow to cool completely. Break apart and
stor in airtighyt container. Makes about 6 qts.