Recipe: Mocha Almond Crunch

Mocha Almond Crunch
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Source: Orville Redenbacher's Guide to Popping Corn
Makes about 28 pieces

2 qt. popped Orville Redenbacher's Gourmet Popping Corn
1/2 cup slivered almonds, toasted
1 cup sugar
1/4 cup light corn syrup
1 Tbsp. EACH: butter and water
1/4 tsp. EACH: cream of tartar and salt
1/2 tsp. baking soda
1 1/2 Tbsp. instant coffee
1/2 cup semi-sweet chocolate chips, melted

In large bowl, combine popped corn and toasted almonds; set aside. In medium saucepan, over medium heat, bring sugar, corn syrup, water, butter, cream of tartar and salt to a boil. Boil rapidly to soft crack stage (270F on candy thermometer); remove from heat. Stir in baking soda quickly but thoroughly; add instant coffee, stirring until well blended. Working quickly, pour mixture over popped corn, tossing gently to coat. Evenly spread coated corn onto greased wax paper; cool 5 minutes. Using a fork, drizzle melted chocolate over popcorn mixture. Allow to cool 4 hours. Break into chunks and store in airtight container.