Crunchy Caramel Popcorn with Almonds
An easy recipe for homemade caramel popcorn that's sweet and salty, buttery and crunchy.
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Equipment
- Saucepan
- Large Rimmed Baking Sheet + Parchment/Baking Paper
Ingredients
- 12 cups plain popped popcorn (from 3/4 cup popcorn kernels)
- 1 cup almonds, raw or roasted/salted
- ½ cup unsalted butter
- ½ cup dark brown sugar, lightly packed
- ¼ cup light corn syrup
- 2 tbsp water
- 1 ½ tsp vanilla extract
- ½ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp freshly grated nutmeg, optional
Instructions
- Preheat the oven to 275 F, and prepare a large rimmed baking sheet by lining it with a sheet of parchment paper. You can also line it with aluminum foil, but you'll need to spray it well with non-stick baking spray.
- Pop the popcorn and spread it onto the baking sheet with the almonds.
- In a saucepan, melt the butter, then stir in the brown sugar, corn syrup and water. Stirring constantly, bring the caramel to a boil over medium heat, then boil for 2 minutes.
- Remove the caramel from the heat and stir in the vanilla, baking soda, salt and nutmeg.
- Pour the hot caramel over the popcorn and stir it to coat the popcorn evenly in the caramel.
- Bake on the center oven rack for 30 minutes, stirring every 10 minutes.
- Let the caramel cool and harden before eating.
Notes
After cooling the caramel popcorn completely, store it in an airtight container at room temperature for up to 1 week.
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