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Ceiba Caramel Corn

William Meppem
Yield Makes 12 cups
David and Simone make this in advance and wrap in colorful bags for memorable parting gifts. Prep: 10 minutes, Cook: 1 hour 15 minutes.

Ingredients

  • 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

  1. Preheat oven to 250°.

  2. 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.

  3. 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.