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QUARTERBACK CRUNCH

Source of Recipe

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List of Ingredients

5 quarts popped popcorn
2 cups miniature marshmallows
1 cup whole roasted almonds
2 cups light brown sugar
1/2 cup light corn syrup
1/2 pound butter
1/4 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon baking soda


Recipe

In lg roasting or baking pan, combine popped corn, marshmallows, and almonds. Set aside. In 2 1/2 qt saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over med high
heat. Stirring constantly, boil rapidly to hard ball stage, 260: on candy thermometer, about 5 minutes. Remove from heat. Stir in baking soda quickly but thoroughly. Pour immediately over popcorn mixture. Stir gently until well coated. Turn out at once on wax paper, spread apart and allow to cool completely. Break apart and store in airtight container.
Makes about 6 qts.