Caramel Corn

A sweet crunchier version of an all-time favorite snack that’s perfect for picnics, family movie nights or gifting. MORE+ LESS-

By Betty Crocker Kitchens

November 19, 2010

cups popped popcorn

1/2

cup toasted slivered almonds, if desired

3/4

cup firmly packed brown sugar

1/2

cup butter

tablespoons water

tablespoons light corn syrup

1/8

teaspoon salt

1/4

teaspoon baking soda

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1

Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
2

In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
3

Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
4

Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.

Pecans or peanuts can be used in place of the almonds in this recipe.
Save prep time by using purchased popped popcorn.
Use a large saucepan to prepare the caramel; the baking soda will cause the mixture to foam up.
To toast almonds, spread on cookie sheet; bake at 350°F for 5 to 7 minutes or until golden brown, stirring occasionally.