1/2 cup strong coffee
1/2 cup white corn syrup
1/4 cup butter
1 cup brown sugar
1 tablespoon cocoa
1/2 cup popcorn, popped
1 cup toasted almonds, chopped
In a heavy saucepan put the coffee, corn syrup, butter, brown sugar and cocoa. Cook over moderate heat to 280 degrees F on a candy thermometer. Pour over the popped corn and almonds.
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