Caramel and Almond Popcorn
Microwave popcorn does not work as well as traditional popcorn in this recipe, as it tends to crumble slightly when mixed with the caramel.
Martha Stewart Kids, Spring
Yield Makes 1 1/2 gallons
- 3 cups whole shelled almonds (about 1 pound)
- 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pans and spoon
- 1/2 cup light corn syrup
- 2 1/2 cups light-brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 fourteen-ounce can sweetened condensed milk
- 1 teaspoon salt
- 1 1/4 gallons popped popcorn (1 cup raw kernels)
- Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast until lightly golden and fragrant, about 10 minutes. Remove from oven; let cool completely. Generously butter two roasting pans, and set aside.
- Combine butter, corn syrup, and brown sugar in a medium heavy-bottomed saucepan, and place over medium heat. Bring mixture to a boil, stirring constantly; stop stirring, and cook 3 minutes more. Add vanilla extract and reserved toasted almonds; continue cooking 1 minute more. Remove from heat, and stir in condensed milk and salt.
- Place popcorn in a large bowl, and drizzle caramel mixture all over the top. Using a large well-buttered metal spoon, immediately toss to distribute evenly and combine. Divide between prepared pans.
- Bake 7 minutes. Remove from oven, and stir mixture to allow it to cook evenly. Return to oven; bake 7 to 8 minutes more. Transfer to a wire rack to cool completely. Break apart clusters; serve.
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