Caramel Almond Popcorn Recipes

CARAMEL ALMOND POPCORN

Steps:

• Preheat oven to 250.
• Butter 2 baking sheets; set aside.
• Place corn kernels and oil in a large pot, partially covered, over medium heat. Once popping begins shake pan frequently; when popping slows down, about 3 seconds between pops, remove pan from heat and uncover. Transfer popped corn to a large bowl; add almonds. Set aside.
• In a medium saucepan, combine sugar, butter and corn syrup over medium high heat; stir to dissolve sugar and melt butter. Cook, stirring constantly, until it reaches 255 on a candy thermometer.
• Remove from heat; stir in extracts, salt,a nd baking soda. Working quickly, pour over popcorn and almonds; toss with wooden spoons while rotating the bowl. When completely coated, divide evenly between prepared baking sheets. Bake, stirring occasionally, for 1 hour and 20 minutes; popcorn will crisp when cooled.

CARAMEL-ALMOND POPCORN

Steps:

• Preheat oven to 250 degrees F.
• Pop popcorn according to directions.
• Generously butter a heavy large baking pan. Mix warm popcorn and almonds in prepared pan. Place in oven while preparing syrup.
• In a large microwave-safe bowl, combine brown sugar, butter and syrup - Microwave until the butter is almost melted, stir until sugar is no longer grainy. Microwave about 3 minutes, watch carefully, allow it to boil, but you may have to start/stop it to keep it from boiling over. Each microwave seems to have a different power. carefully remove from microwave, stir in remaining ingredients, the soda will make it foam up. Pour this mixture over the popcorn and nuts. Stir well. Bake for about an hour, stiring every 20 minutes or so. Remove from oven, stir and allow to cool. After the popcorn cools, store it in an air-tight container or a ziplock bag.

ALMOND CARAMEL CORN

Steps:

• Heat oven to 200°. Place popcorn and almonds in very large roasting pan or divide popcorn mixture between 2 ungreased rectangular pans, 13x9x2 inches.
• Heat brown sugar, butter, corn syrup and salt in 2-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
• Pour sugar mixture over popcorn; toss until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil or cooking parchment paper. Cool completely, about 30 minutes. Store tightly covered.

CARAMEL-ALMOND POPCORN

Steps:

• Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.
• Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
• Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks.