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
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.