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.
cups popped popcorn
cups unblanched whole almonds
cup packed brown sugar
cup butter or margarine
cup light corn syrup
teaspoon baking soda
Heat oven to 200º. Place popcorn and almonds in very large roasting pan or divide popcorn mixture between 2 ungreased rectangular pans, 13x9x2 inches.
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. Store tightly covered.
For Oven Caramel Corn, increase popcorn to 15 cups and omit the almonds.
You can use pecan or walnut halves instead of the almonds.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/2 Cup
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.