David and Simone make this in advance and wrap in colorful bags for memorable parting gifts. Prep: 10 minutes, Cook: 1 hour 15 minutes.
6 tablespoons unsalted butter
1 cup packed light brown sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vanilla extract
1/2 cup (2 oz.) sliced almonds, lightly toasted
12 cups popped popcorn (2 bags popped)
How to Make It
Preheat oven to 250°.
Combine first 5 ingredients in a small saucepan, and cook over medium heat, stirring until sugar dissolves. Bring to a boil; cook, without stirring, 8 minutes or until sugar reaches 260° on a candy thermometer. Remove from heat; quickly stir in baking soda and vanilla. Pour hot caramel over popcorn, add almonds, and quickly coat popcorn.
Spread popcorn mixture on lightly greased baking sheets. Bake at 250° for 1 hour, stirring every 10 minutes. Remove from oven, and let cool. Store in airtight containers.
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