Toffee Popcorn Crunch

 Toffee Popcorn Crunch

10 cups of popped popcorn
1 cup of Whole almonds
10 ounces of SKOR English Toffee Bits
2/3 cup of  Light corn syrup

Heat oven to 275ºF. Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn and almonds in prepared pan. In heavy medium saucepan, combine toffee bits and corn syrup. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated. Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes until slightly cooled. Cool completely. Store in tightly covered container in cool dry place. About 1-1/2 pounds popcorn.
NOTE: For best results, do not double this recipe. Hersheys and Skor are registered trademarks of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/hershey3.zip