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.

How to Make It

Step 1

Preheat oven to 250°.

Step 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.

Step 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.

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