Ingredients
Equipment
Method
Instructions
- Start by popping the popcorn kernels. You can use a popcorn maker or heat a large pot over medium heat with a lid. Add the kernels, cover, and shake the pot occasionally until you hear the popping slow down. Once done, transfer the popcorn to a large mixing bowl.
- In a heavy-bottomed saucepan, melt the unsalted butter over medium heat. Once melted, add the corn syrup, brown sugar, and salt. Stir until the sugar is dissolved and the mixture comes to a gentle boil.
- Allow the caramel to boil for about 4-5 minutes without stirring. Remove from heat, and carefully stir in the vanilla extract and baking soda. The mixture will bubble up, so be cautious!
- Quickly pour the caramel over the popped popcorn and roasted salted almonds in the mixing bowl. Using a wooden spoon or silicone spatula, gently fold the popcorn and almonds into the caramel until fully coated.
- Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn and almonds evenly on a baking sheet lined with parchment paper. Bake for 45 minutes, stirring every 15 minutes to ensure even coating and crunchiness.
- Once baked, remove from the oven and let it cool completely on the baking sheet. Break apart any clumps, and enjoy your Salted Caramel Popcorn with Almonds as a delightful snack or dessert!
Notes
- Keep an eye on the caramel while cooking to prevent burning.
- For a decadent treat, drizzle melted chocolate over the cooled popcorn.
- This recipe can easily be doubled for larger gatherings.