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You'll plan a movie night with friends and family just to have an excuse to make an extra large batch of this sweet-meets-salty popcorn treat. Serve in a festive bucket for maximum cuteness.

Julia Dowling Rutland
Recipe by Coastal Living October 2012

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Credit: Jennifer Davick; Styling: Linda Hirst

Recipe Summary test

prep:
6 mins
cook:
25 mins
bake:
45 mins
total:
76 mins
Yield:
Makes 14 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line 1 large, rimmed baking sheet with nonstick aluminum foil or parchment paper; set aside. Combine popcorn and almonds in a very large bowl; set aside.

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  • Combine butter, corn syrup, and brown sugar in a large (3-quart), heavy pan. Cook over medium-low heat, stirring often, until butter melts and sugar dissolves. Increase heat to medium, and bring to a boil. Cook, without stirring, until mixture reaches 254° (very hard ball) on a candy thermometer. Remove from heat.

  • Stir in salt, baking soda, and vanilla extract. (Mixture will bubble.) Quickly pour mixture over popcorn and nuts; toss gently to coat. Transfer popcorn mixture to prepared baking sheet.

  • Bake at 250° for 45 minutes, stirring occasionally. Remove from oven; cool completely. Store in an airtight container for up to 2 weeks.

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