Caramel Almond Popcorn
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.
Servings: 12 cups (3 L)
Ingredients:
| 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% |
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10 cups (2.5 L) Warm freshly popped popcorn
2 cups (500 mL) Whole unblanched almonds
1-1/4 cups (300 mL) Packed brown sugar
1/2 cup (125 mL) unsalted butter
1/4 cup (50 mL) Light corn syrup
2 tsp (10 mL) vanilla
1/4 tsp (1 mL) 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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