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Caramel-Almond Popcorn

  • yield: Makes about 18 cups

Ingredients

  • 1 cup (2 sticks) unsalted butter, plus more for baking sheets
  • 3/4 cup corn kernels
  • 2 tablespoons plus 1 1/2 teaspoons canola oil
  • 2 cups raw almonds
  • 2 cups packed light-brown sugar
  • 1/2 cup light corn syrup
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda

Variations

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

Cook's Note

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

Directions

  1. Step 1

    Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.

  2. Step 2

    Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.

  3. Step 3

    Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks.

Source
The Martha Stewart Show, December 2005

Reviews (16)

  • 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.

  • 2 Feb, 2013

    Caramel Almond Popcorn
    Russell's Saturday Dinner
    Nutrious and Delicious!

  • 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.

  • 3 Oct, 2011

    I love this recipe...I make this quite frequently and especially for Christmas. Everybody always wants more!! 5 stars!!

  • 20 Dec, 2010

    Excellent!! followed directions exactly and it turned out great everyone loves it

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

  • 11 Dec, 2008

    Can anyone tell me why my corn keeps turning sugary???I've tried different recipes and all of them have turned sugary once i start to bake them.

  • 11 Sep, 2008

    I made this for my husband who is gluten intolerant and he couldn't get enough, it's a new family favorite for the holidays!

  • 14 Dec, 2007

    I made this 2006 Christmas as gifts for choir director, organist, minister, etc. It was loved by everyone. I made a few changes. I added roasted pecans too and I only baked in oven for about 45 minutes. This gives it a lighter caramel. If you bake full time it is like Cracker Jack.

  • 13 Dec, 2007

    I made this last Christmas and my family loved it, I'm making it tomorrow to give in little bags at a "girlfiriend Chritmas party". Can't wait to have some myself, will probably make 2 batches.

  • 13 Dec, 2007

    I made this 2 years ago for my children's teachers, it was a huge hit. Everyone loved it and most either wanted more or said it was the best they had ever had!

  • 21 Nov, 2007

    I made this recipe and gave my co-workers each a bag of popcorn as a xmas gift, it was a hit! Now, everyone are expecting it again this year.