Recipe - Quarterback Crunch

ORVILLE R
5 qt Popped popcorn
2 cup Miniature marshmallows
1 cup Whole roasted almonds
2 cup Light brown sugar
One half cup Light corn syrup
One half pound Butter
One fourth teaspoon Cream of tartar
1 teaspoon Salt
1 teaspoon Baking soda

In lg roasting or baking pan, combine popped corn, marshmallows, and
almonds. Set aside. In 2 One half 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, 260F on candy
thermometer, about 5 mins. 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 stor in airtighyt container. Makes about 6 qts.

Posted to MealMaster Recipes List, Digest #153

Date: Sat, 1 Jun 1996 08:42:16 0500

From: pickell@cyberspc.mb.ca (S.Pickell)