Caramel Almond Popcorn
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per 1 cup (250 mL): about | - |
| cal | 337 |
| pro | 6 g |
| total fat | 20 g |
| sat. fat | 6 g |
| carb | 37 g |
| fibre | 3 g |
| chol | 21 mg |
| sodium | 43 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 11 |
| vit A | 7 |
| folate | 7 |
This old-time favourite is the ideal gift for adults and children alike. Place the popcorn in a glass jar or clear cellophane bag tied with a festive ribbon and sprig of holly for a sensationally crunchy gift. You'll need one bag of microwave popcorn or 1/2 cup (125 mL) unpopped kernels to make the amount called for.
Ingredients
- 10 cups Warm freshly popped popcorn
- 2 cups whole unblanched almonds
- 1-1/4 cups packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 2 tsp vanilla
- 1/4 tsp baking soda
Preparation
Grease large rimmed baking sheet; mix warm popcorn with almonds on sheet. Set aside.
In saucepan, whisk together sugar, butter and corn syrup over medium-low heat until sugar dissolves. Increase heat to high; boil, without stirring, until candy thermometer registers hard-ball stage of 255°F (124°C), or 1/2 tsp (2 mL) syrup dropped into very cold water forms rigid ball that is still a little pliable, about 4 minutes. Remove pan from heat. Stir in vanilla and baking soda.
Gradually pour over popcorn mixture, stirring gently until combined. Let cool completely. (Make-ahead: Store in airtight container for up to 1 week.)
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