Almond Caramel Corn Recipes

CARAMEL-ALMOND POPCORN

Caramel-Almond Popcorn image

Crunchy old-time favorite popcorn. I adapted this recipe to make it quickly in the microwave. Makes a great gift, just put into a decorative jar. This won't last long around the house. We substitute pecans for the almonds in this recipe, just a personal preference. If you are popping your own corn use about 1/2 cup popcorn kernels.

Provided by Jb Tyler

Categories Lunch/Snacks

Time 1h20m

Yield 1 bag, 13-14 serving(s)

Number Of Ingredients 9

Ingredients

1 bag micro-wave popcorn
2 cups almonds
1 1/4 cups brown sugar
1/4 cup unsalted butter
1/4 cup corn syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
1/4 teaspoon baking soda

Steps:

Preheat oven to 250 degrees F.
Pop popcorn according to directions.
Generously butter a heavy large baking pan. Mix warm popcorn and almonds in prepared pan. Place in oven while preparing syrup.
In a large microwave-safe bowl, combine brown sugar, butter and syrup - Microwave until the butter is almost melted, stir until sugar is no longer grainy. Microwave about 3 minutes, watch carefully, allow it to boil, but you may have to start/stop it to keep it from boiling over. Each microwave seems to have a different power. carefully remove from microwave, stir in remaining ingredients, the soda will make it foam up. Pour this mixture over the popcorn and nuts. Stir well. Bake for about an hour, stiring every 20 minutes or so. Remove from oven, stir and allow to cool. After the popcorn cools, store it in an air-tight container or a ziplock bag.

Nutrition Facts : Calories 256.9, Fat 14.8, SaturatedFat 3.1, Cholesterol 9.4, Sodium 194.5, Carbohydrate 29.3, Fiber 2.5, Sugar 23.1, Protein 4.7

ALMOND CARAMEL CORN

Almond Caramel Corn image

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.

Provided by Betty Crocker Kitchens

Categories Snack

Time 1h50m

Yield 30

Number Of Ingredients 7

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:

Heat oven to 200°. 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.

Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 90 mg

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