Busters Recipes

Mocha Almond Popcorn

1/2 cup brewed coffee
1/2 cup corn syrup
1/4 cup butter
1 cup brown sugar, packed
1 T. baking cocoa
2 1/2 quart popped popcorn
1 cup chopped almonds, toasted

Combine first 5 ingredients in pan. Heat to soft crack stage, or 270 to 289 degrees on candy thermometer. Remove from heat; Set aside. Mix popcorn and almonds together in large mixing bowl; pour brown sugar mixture eon top, tossing to coat. Makes 10 to 12 cups.

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