Almond Caramel Corn
While it's delicious any time of the year, homemade almond and caramel corn are welcomed as a special gift or treat during the holidays.
12 cups popped popcorn
3 cups unblanched whole almonds
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 200°F (93°C). Place popcorn and almonds in very large roasting pan or divide popcorn mixture between 2 ungreased 13 x 9 x 2-inch rectangular pans.
Heat brown sugar, butter, corn syrup and salt in 2-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
Pour sugar mixture over popcorn; toss until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil or cooking parchment paper. Cool completely, about 30 minutes.
Preparation Time: 20 minutes
Bake Time: 1 hour
Cool Time: 30 minutes
Total Time: 1 hour 50 minutes
You can use pecan or walnut halves instead of the almonds.
Store tightly covered.
Oven Caramel Corn: increase popcorn to 15 cups and omit the almonds.
Amount per serving: Calories 170 (Calories from Fat 110), Total Fat 12 g (Saturated Fat 3 g), Cholesterol 10 mg; Sodium 90 mg; Total Carbohydrate 15 g (Dietary Fiber 2 g), Protein 3 g; Exchanges: 1 Starch; 2 Fat