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Caramel-Almond Popcorn

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Alexis Stewart's caramel-almond popcorn is an easy snack to make and, as she can attest, "people love it."

Source: Martha Stewart Living, December 2006
Yield

Ingredients

Directions

Variations

Martha has also prepared this recipe with 2 1/2 tablespoons of canola oil and 2 cups of lightly toasted almonds.

Cook's Notes

Popcorn can be stored in airtight containers up to 1 week.

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Reviews

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How would you rate this recipe?
212
  • DiraA60
    29 AUG, 2015
    I have made this several times. It's one of the best recipes ever! Everyone I make it for-and it's a lot- always ask for more!!
    Reply
  • LindseyMarieH
    30 JAN, 2014
    If you don't have the time to make your own caramel corn, let me do it for you! I took my love of popcorn and turned it into my popcorn boutique www.poptiquepopcorn.com. My staff and I can make your caramel corn AND ship it to everyone on your holiday gift list.
    Reply
  • Jewel Weeks
    26 NOV, 2012
    This recipe is fantastic; I followed Jeanine's advice and did not use the almond extract and only used half the vanilla extract called for. Also, instead of popping the corn in vegetable oil, try coconut oil- I did, and it was delicious and works really well at high heat settings. I will be making this again.
    Reply
  • DiraA60
    3 OCT, 2011
    I love this recipe...I make this quite frequently and especially for Christmas. Everybody always wants more!! 5 stars!!
    Reply
  • orangemeko
    20 DEC, 2010
    Excellent!! followed directions exactly and it turned out great everyone loves it
    Reply
  • Jeanine99
    25 FEB, 2009
    Didn't care for this at all. The almond flavoring was overpowering, although improved after it had aged for a few days. I used high end Penzey's products, so I doubt it was the quality of my ingredients. The caramel itself was tasty and easy enough to work with. I am going to give this another try but without the almond flavoring.
    Reply
  • Jeanine99
    25 FEB, 2009
    Didn't care for this at all. The almond flavoring was overpowering, although improved after it had aged for a few days. I used high end Penzey's products, so I doubt it was the quality of my ingredients. The caramel itself was tasty and easy enough to work with. I am going to give this another try but without the almond flavoring.
    Reply
  • Jeanine99
    25 FEB, 2009
    Didn't care for this at all. The almond flavoring was overpowering, although improved after it had aged for a few days. I used high end Penzey's products, so I doubt it was the quality of my ingredients. The caramel itself was tasty and easy enough to work with. I am going to give this another try but without the almond flavoring.
    Reply
  • sarahcoles
    21 FEB, 2009
    Be careful with the time. My oven must be too hot because 1 hr, 20 min resulted in burnt tasting popcorn even though it looked and smelled fine coming out of the oven.
    Reply
  • giaseven
    25 DEC, 2008
    This recipe is fabulous, don't be discouraged by the long oven time. Keep the temp. low and be sure to toss, you will need all that time to get it coated well. A
    Reply

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