Almond Caramel Corn

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.

Prep Time

20

Minutes

Total Time

1:50

Hr:Mins

Makes

About 30 servings ( 1/2 cup each)

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
  1. Heat oven to 200ยบ. Place popcorn and almonds in very large roasting pan or divide popcorn mixture between 2 ungreased rectangular pans, 13x9x2 inches.
  2. 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.
  3. 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.
Makes About 30 servings ( 1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
For Oven Caramel Corn, increase popcorn to 15 cups and omit the almonds.
Substitution
You can use pecan or walnut halves instead of the almonds.

Nutrition Information:

1 Serving (1/2 Cup)
  • Calories 170
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 3g,),
  • Cholesterol 10mg;
  • Sodium 90mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 2g,
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.