Ingredients
Equipment
Method
Instructions
- Start by popping the popcorn kernels using a large pot or popcorn maker. If using a pot, heat it over medium heat, adding a couple of kernels to test when it's hot enough. Once they pop, add the remaining kernels, cover, and shake occasionally until the popping slows down. Transfer the popped popcorn to a large mixing bowl.
- In a medium saucepan, melt the unsalted butter over medium heat. Once melted, stir in the corn syrup, brown sugar, and salt. Bring this mixture to a gentle boil, stirring constantly. Allow it to boil without stirring for about 4-5 minutes until it turns a deep golden color.
- Remove the saucepan from the heat and carefully stir in the vanilla extract and baking soda. The mixture will bubble up, so be cautious! This reaction helps to create a lighter, fluffier caramel.
- Pour the hot caramel over the popped popcorn, ensuring all the popcorn is coated. Use a wooden spoon or spatula to gently fold the popcorn until everything is evenly coated.
- Toss in the Blue Diamond Roasted Salted Almonds and mix until they are well distributed throughout the popcorn.
- Preheat your oven to 250°F (120°C). Spread the caramel popcorn mixture onto a baking sheet lined with parchment paper, and bake for about 1 hour, stirring every 15 minutes. This step ensures that the popcorn becomes crispy instead of chewy.
- Once baked, remove the popcorn from the oven and let it cool completely on the baking sheet. This will allow the caramel to harden. Break it into pieces and enjoy your delicious Salted Caramel Popcorn with Almonds!
Notes
- Don't overcook the caramel to prevent it from becoming too hard.
- Stir in baking soda carefully, as the mixture will bubble vigorously.
- Ensure popcorn is completely cooled before storing to avoid sogginess.