I’ve been starting to say goodbye to all of my friends from home as they all go back to school and I wanted to give a small parting gift to bid everyone farewell. Making this caramel-almond popcorn seemed like the perfect thing to do for a sweet new year!
Recipe: (Adapted from Martha Stewart Living)
1 cup unsalted butter
3/4 cup corn kernels
3 1/2 tbpn canola oil
2 cups raw almonds
2 cups packed light-brown sugar
1/2 teaspoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking soda
- Preheat oven to 250 degrees. Place corn kernels and oil in 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 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 extract, salt, and baking soda. Pour over popcorn mixture; toss to coat. Divide between prepared sheets. Bake, stirring occasionally, 1 hour. Let cool!
