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Almond Caramel Corn

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Almond Caramel Corn
  • Prep 20 min
  • Total 1 hr 50 min
  • Servings 30
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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.
Updated Aug 26, 2010

Ingredients

  • 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

Steps

  • 1
    Heat oven to 200°. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For Oven Caramel Corn, increase popcorn to 15 cups and omit the almonds.
  • tip 2
    You can use pecan or walnut halves instead of the almonds.

Nutrition

170 Calories, 12g Total Fat, 3g Protein, 15g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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