Caramel-Almond Popcorn
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Whole Almonds1 cup
Light Corn Syrup2 tsps
Vanilla Extract1 tsp
Almond Extract1 tsp
Salt1 tsp
Baking SodaDirections:
1
Preheat oven to 250°F
2
Generously butter heavy large baking pan
3
Mix warm popcorn and almonds in prepared pan
4
Place in oven while preparing syrup
5
Combine brown sugar, butter and corn syrup in heavy medium saucepan
6
Whisk over medium-low heat until sugar dissolves and butter melts
7
Attach clip-on candy thermometer to side of pan
8
Increase heat to high and boil without stirring until thermometer registers 255°F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes
9
Remove from heat
10
Stir in vanilla extract, almond extract, salt and baking soda (mixture will bubble)
11
Gradually pour syrup over popcorn and almonds, gently stirring to coat popcorn and nuts completely
12
Bake until caramel feels dry, stirring frequently, about 1 hour 20 minutes
13
Remove from oven
14
Using metal spatula, scrape mixture from bottom of pan to loosen
15
Cool completely in pan
16
(Can be prepared 1 week ahead
17
Store in airtight container at room temperature
18
) Preheat oven to 250°F
19
Generously butter heavy large baking pan
20
Mix warm popcorn and almonds in prepared pan
21
Place in oven while preparing syrup
22
Combine brown sugar, butter and corn syrup in heavy medium saucepan
23
Whisk over medium-low heat until sugar dissolves and butter melts
24
Attach clip-on candy thermometer to side of pan
25
Increase heat to high and boil without stirring until thermometer registers 255°F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes
26
Remove from heat
27
Stir in vanilla extract, almond extract, salt and baking soda (mixture will bubble)
28
Gradually pour syrup over popcorn and almonds, gently stirring to coat popcorn and nuts completely
29
Bake until caramel feels dry, stirring frequently, about 1 hour 20 minutes
30
Remove from oven
31
Using metal spatula, scrape mixture from bottom of pan to loosen
32
Cool completely in pan
33
(Can be prepared 1 week ahead
34
Store in airtight container at room temperature)