Caramel Popcorn with Almonds
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
10 cups popped corn
2 cups whole almonds, salted and roasted
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup light corn syrup
2 tsp vanilla
1 tsp almond extract
1/2 tsp baking soda
Instructions
- Preheat oven to 225 degrees.
- Spray 15 X 10 baking sheet with non-stick spray
- Mix popcorn and almonds in large bowl
- Combine brown sugar, butter, and corn syrup in medium saucepan
- Over low heat, stir mixture until sugar dissolves. Increase heat to medium high and boil for 4 minutes, stirring frequently. Remove from heat, stir in vanilla, almond extract, and baking soda.
- Pour over popcorn mixture, stirring thoroughly to coat popcorn
- Pour mixture onto baking sheet, spreading evenly
- Bake for 1 hour, remove from oven and cool completely
- Break into pieces and store in airtight container