A sweet crunchier version of an American favorite, perfect for picnics, nibbling on by a cozy fire or for gift-giving.
Pecans or peanuts can be used in place of the almonds in this recipe.
Save prep time by using purchased popped popcorn.
Use a large saucepan to prepare the caramel; the baking soda will cause the mixture to foam up.
To toast almonds, spread on cookie sheet; bake at 350°F for 5 to 7 minutes or until golden brown, stirring occasionally.
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