Let’s face it, popcorn is a national treasure.  Everyone likes this stuff – especially when it’s smothered in butter and covered in caramel, cheese or nuts – you name it, we’ve tried it on popcorn.  This is the second sweet recipe I’ve posted this week, so I promise to go savory next week.  In the meantime, enjoy!

Makes 10 Cups

Ingredients:

• 1/2 cup popcorn kernels, freshly popped
• 2 cups whole almonds
• 1 1/4 cups (packed) light brown sugar
• 1 stick unsalted butter
• 1/4 cup light corn syrup
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Preheat oven to 250°F.  Butter a large baking pan generously (I use a large roasting pan).  Mix warm popcorn and almonds in the pan and place in oven while preparing syrup.

Combine brown sugar, butter and corn syrup in medium saucepan and stir over medium-low heat until sugar dissolves and the butter melts.  Attach a clip-on candy thermometer to the side of the saucepan. Increase the heat to high and boil without stirring until thermometer reads 255°F.  This will take about 4-6 minutes.

Remove from heat and stir in vanilla extract, almond extract, salt and baking soda (the mixture will bubble).  Pour syrup over popcorn and almonds and gently stir to coat everything completely.

Bake until caramel feels dry, stirring frequently, about 1 hour 20 minutes

You can store it in airtight container at room temperature for up to 1 week if it lasts that long!

Adapted from Bon Appetit recipe

Caramel Almond Popcorn