Caramel Almond Popcorn
- Yield: Makes 16 to 18 cups
Photography: not applicable
- 1 cup (2 sticks) unsalted butter, plus more for pans
- 3/4 cup corn kernels
- 2 1/2 tablespoons canola oil
- 2 cups almonds, lightly toasted
- 2 cups packed light-brown sugar
- 1/2 cup light corn syrup
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
Preheat oven to 250 degrees. Butter 2 baking sheets; set aside.
Place corn kernels and oil in 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 degrees on a candy thermometer.
Remove pan from heat; stir in extracts, salt, and 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.