Quarterback crunch
Yield: 1 Servings MMM
Ingredients:
- 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
Instructions:
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.
