Popcorn Raisin Almond Crunch


  • 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
  • Directions:
    HEAT oven to 350 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.
    COOK over medium heat, stirring constantly, until butter melts and sugar is dissolved.
    BRING to a full boil, stirring constantly; boil 5 minutes.
    REMOVE from heat; add baking soda and vanilla.
    TOSS with popcorn mixture, coating evenly.
    SPREAD in 15x10-inch jelly roll pan.
    BAKE in center of oven for 10 minutes, stirring occasionally.
    REMOVE from oven and loosen from pan.
    COOL; store in airtight container.

    Makes 12 cups.