Honey Carmel Corn with Roasted Almonds

In minutes you can healthfully satisfy a sweet tooth with this no-fuss recipe.

1 cup honey or maple syrup (or a combination)
4 quarts popped corn, unsalted
1 cup roasted almonds

In a medium saucepan over medium-high heat, bring honey to a boil. Lower heat and simmer, without stirring, until mixture reaches 270 degrees Fahrenheit on a candy thermometer. Or use it’s appearance to determine its readiness: As it first simmers, the honey or syrup will be frothy; when the froth disappears and the honey becomes thicker, denser, and begins to turn a darker shade, it is ready.

Place popcorn in a large mixing bowl and pour the hot candy over the top, stirring with a long-handled wooden spoon to evenly coat it. Mix in almonds. Spread mixture on sheets of waxed paper or when cool enough to handle, shape it into balls. Makes 4 quarts.

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