- 12 cups popped popcorn
- 1 cup Sun-Maid Natural Raisins
- 1 cup slivered almonds, toasted
- 3/4 cup light corn syrup
- 1/2 cup butter
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
oven to 350Âº F.
In a large bowl COMBINE
popcorn, raisins and almonds; set aside.
In a 3-quart sauce-pan, COMBINE
corn syrup, butter, sugar and salt.
over medium heat, stirring constantly, until butter melts and sugar is dissolved.
to a full boil, stirring constantly; boil 5 minutes.
from heat; add baking soda and vanilla.
with popcorn mixture, coating evenly.
in 15x10-inch jelly roll pan.
in center of oven for 10 minutes, stirring occasionally.
from oven and loosen from pan.
; store in airtight container.
Makes 12 cups.