Who doesn't love popcorn? This is one of the various flavors I've made in my home. Try them all and see which one you like best!
- 3 quarts ( 3 L) popped popcorn -
- 1 cup unsalted dry roasted peanuts -
- 1/2 cup slivered almonds -
- 2 1/2 cups Rice Chex -
- 3/4 cup butter, cubed -
- 1 cup sugar -
- 1/2 cup packed brown sugar -
- 1/4 cup light corn syrup -
- 1/4 cup strong coffee -
- 1/8 tsp ground cinnamon -
- 2 tsp vanilla extract -
In a large bowl, combine popcorn, peanuts, almonds, and Rice Chex. Set aside. In a large= saucepan, combine the butter, sugars, corn syrup, coffee, and cinnamon. Bring to a boil over medium heat; keep at a boil, stirring, for 5 minutes. Remove from heat; stir in vanilla. Pour over popcorn mixture and stir until coated.
Transfer to two greased cookie sheets. Bake, uncovered, at 250°F (130°C) for 45–55 minutes or until golden brown, stirring every 15 minutes. Spread onto waxed paper; cool completely. Store in airtight containers.
Try these other variations!