Print This Recipe

Print
Caramel-Almond Popcorn

Caramel-Almond Popcorn

The Martha Stewart Show, December 2005 http://www.marthastewart.com/355397/caramel-almond-popcorn
2.767855
Rated
55.3571100(58)58
  • 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

Directions

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

Cook's Note

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

© 2013 Martha Stewart Living Omnimedia. All rights reserved.