A sweet crunchier version of an all-time favorite snack that’s perfect for picnics, family movie nights or gifting.
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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