Best 9 Caramel And Almond Popcorn Recipes

CARAMEL-ALMOND POPCORN

Steps:

• Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.
• Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
• Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks.

CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
• In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
• Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

CARAMEL AND ALMOND POPCORN

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast until lightly golden and fragrant, about 10 minutes. Remove from oven; let cool completely. Generously butter two roasting pans, and set aside.
• Combine butter, corn syrup, and brown sugar in a medium heavy-bottomed saucepan, and place over medium heat. Bring mixture to a boil, stirring constantly; stop stirring, and cook 3 minutes more. Add vanilla extract and reserved toasted almonds; continue cooking 1 minute more. Remove from heat, and stir in condensed milk and salt.
• Place popcorn in a large bowl, and drizzle caramel mixture all over the top. Using a large well-buttered metal spoon, immediately toss to distribute evenly and combine. Divide between prepared pans.
• Bake 7 minutes. Remove from oven, and stir mixture to allow it to cook evenly. Return to oven; bake 7 to 8 minutes more. Transfer to a wire rack to cool completely. Break apart clusters; serve.

ALMOND CARAMEL CORN

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.

CARAMEL POPCORN

Steps:

• Preheat the oven to 200 degrees F.
• Line a jelly roll pan with parchment paper. Add popcorn to a large pan, spread out in an even layer.
• Melt butter in a large non-stick skillet over medium heat. Once melted, stir in brown sugar, corn syrup, and salt until smooth.
• Bring to a boil over medium heat, stirring occasionally. As soon as the caramel starts to gently boil, boil for 2 minutes, stirring constantly.
• Remove from the heat and stir in baking soda and vanilla.
• Immediately drizzle caramel over popcorn. Toss gently with a spatula until the popcorn is evenly coated.
• Bake at 200 degrees F for 45 minutes, stirring the popcorn every 15 minutes.

CARAMEL POPCORN, SALTED ALMOND, AND MALT COOKIES

Steps:

• Preheat oven to 325°F. Place the sugars, butter and vanilla in the bowl of an electric mixer and beat on high speed for 5 minutes or until pale and creamy. Scrape down the sides of the bowl, add the egg and beat until well combined. Add the flour, baking powder, malted milk powder and salt and beat until just combined. Add the popcorn and almonds and fold to combine.
• Shape 2-tablespoon portions of the dough into balls and place on large baking sheets lined with non-stick parchment paper, flattening slightly and allowing room to spread. Bake for 15-18 minutes or until the cookies are golden. Allow to cool on sheets before serving with the hot chocolate.

CARAMEL-ALMOND POPCORN

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.

CARAMEL POPCORN

Steps:

• Pop popcorn according to manufacturer's directions. Meanwhile, in a large heavy saucepan, combine the peanuts, almonds, brown sugar, butter, corn syrup, peanut butter and molasses. Bring to a boil over medium heat; cook and stir for 5 minutes. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). In a very large bowl, combine popcorn and pecans. Add hot syrup mixture and toss to coat. Spread onto greased baking sheets. , Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.

CHOCOLATE ALMOND POPCORN

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. Place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. Stir until all the popcorn and almonds are coated. Spread the chocolate popcorn out onto several large baking sheets in a single layer.
• Bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. Allow to cool on the sheet, then transfer into sealed containers.