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Caramel-Almond Popcorn
Recipe Summary
Yield: Makes about 18 cups
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, plus more for baking sheets
3/4 cup corn kernels
2 tablespoons plus 1 1/2 teaspoons canola oil
2 cups raw almonds, lightly toasted
2 cups packed light-brown sugar
1/2 cup light corn syrup
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
3/4 teaspoon salt
1/2 teaspoon baking soda
Cook's Notes
Popcorn can be stored in airtight containers up to 1 week.
Variations
Martha has also prepared this recipe with 2 1/2 tablespoons of canola oil and 2 cups of lightly toasted almonds.
Gallery
Caramel-Almond Popcorn
Recipe Summary
Yield: Makes about 18 cups
Gallery
Caramel-Almond Popcorn
Caramel-Almond Popcorn
Caramel-Almond Popcorn
Recipe Summary
Yield: Makes about 18 cups
Recipe Summary
Yield: Makes about 18 cups
Yield: Makes about 18 cups
Makes about 18 cups
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, plus more for baking sheets
- 3/4 cup corn kernels
- 2 tablespoons plus 1 1/2 teaspoons canola oil
- 2 cups raw almonds, lightly toasted
- 2 cups packed light-brown sugar
- 1/2 cup light corn syrup
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
Directions
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.
Cook's Notes
Popcorn can be stored in airtight containers up to 1 week.
Variations
Martha has also prepared this recipe with 2 1/2 tablespoons of canola oil and 2 cups of lightly toasted almonds.
Cook’s Notes
Popcorn can be stored in airtight containers up to 1 week.
Variations
Martha has also prepared this recipe with 2 1/2 tablespoons of canola oil and 2 cups of lightly toasted almonds.
Reviews (17)
Add Rating & Review
210 Ratings
5 star values:
27
4 star values:
24
3 star values:
83
2 star values:
58
1 star values:
18
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Reviews (17)
Add Rating & Review
210 Ratings
5 star values:
27
4 star values:
24
3 star values:
83
2 star values:
58
1 star values:
18
Add Rating & Review
210 Ratings
5 star values:
27
4 star values:
24
3 star values:
83
2 star values:
58
1 star values:
18
210 Ratings
5 star values:
27
4 star values:
24
3 star values:
83
2 star values:
58
1 star values:
18
210 Ratings
5 star values:
27
4 star values:
24
3 star values:
83
2 star values:
58
1 star values:
18
- 5 star values:
- 27
- 4 star values:
- 24
- 3 star values:
- 83
- 2 star values:
- 58
- 1 star values:
- 18
Martha Stewart Member
Rating: 5 stars
12/18/2018
I've been making this for years love it
Martha Stewart Member
Rating: 5 stars
08/29/2015
I have made this several times. It's one of the best recipes ever! Everyone I make it for-and it's a lot- always ask for more!!
Martha Stewart Member
Rating: Unrated
01/30/2014
If you don't have the time to make your own caramel corn, let me do it for you! I took my love of popcorn and turned it into my popcorn boutique www.poptiquepopcorn.com. My staff and I can make your caramel corn AND ship it to everyone on your holiday gift list.
Martha Stewart Member
Rating: Unrated
11/26/2012
This recipe is fantastic; I followed Jeanine's advice and did not use the almond extract and only used half the vanilla extract called for. Also, instead of popping the corn in vegetable oil, try coconut oil- I did, and it was delicious and works really well at high heat settings. I will be making this again.
Martha Stewart Member
Rating: 5 stars
10/03/2011
I love this recipe...I make this quite frequently and especially for Christmas. Everybody always wants more!! 5 stars!!
Martha Stewart Member
Rating: Unrated
12/20/2010
Excellent!! followed directions exactly and it turned out great everyone loves it
Martha Stewart Member
Rating: Unrated
02/25/2009
Didn't care for this at all. The almond flavoring was overpowering, although improved after it had aged for a few days. I used high end Penzey's products, so I doubt it was the quality of my ingredients. The caramel itself was tasty and easy enough to work with. I am going to give this another try but without the almond flavoring.
Martha Stewart Member
Rating: Unrated
02/21/2009
Be careful with the time. My oven must be too hot because 1 hr, 20 min resulted in burnt tasting popcorn even though it looked and smelled fine coming out of the oven.
Martha Stewart Member
Rating: Unrated
12/25/2008
This recipe is fabulous, don't be discouraged by the long oven time. Keep the temp. low and be sure to toss, you will need all that time to get it coated well. A
Martha Stewart Member
Rating: Unrated
12/11/2008
Can anyone tell me why my corn keeps turning sugary???I've tried different recipes and all of them have turned sugary once i start to bake them.
Martha Stewart Member
Rating: Unrated
09/11/2008
I made this for my husband who is gluten intolerant and he couldn't get enough, it's a new family favorite for the holidays!
Martha Stewart Member
Rating: Unrated
12/14/2007
I made this 2006 Christmas as gifts for choir director, organist, minister, etc. It was loved by everyone. I made a few changes. I added roasted pecans too and I only baked in oven for about 45 minutes. This gives it a lighter caramel. If you bake full time it is like Cracker Jack.
Martha Stewart Member
Rating: Unrated
12/13/2007
I made this last Christmas and my family loved it, I'm making it tomorrow to give in little bags at a "girlfiriend Chritmas party". Can't wait to have some myself, will probably make 2 batches.
Martha Stewart Member
Rating: Unrated
12/13/2007
I made this 2 years ago for my children's teachers, it was a huge hit. Everyone loved it and most either wanted more or said it was the best they had ever had!
Martha Stewart Member
Rating: Unrated
11/21/2007
I made this recipe and gave my co-workers each a bag of popcorn as a xmas gift, it was a hit! Now, everyone are expecting it again this year.
Martha Stewart Member
Rating: 5 stars
12/18/2018
I've been making this for years love it
Rating: 5 stars
Rating: 5 stars
08/29/2015
I have made this several times. It's one of the best recipes ever! Everyone I make it for-and it's a lot- always ask for more!!
Rating: Unrated
01/30/2014
If you don't have the time to make your own caramel corn, let me do it for you! I took my love of popcorn and turned it into my popcorn boutique www.poptiquepopcorn.com. My staff and I can make your caramel corn AND ship it to everyone on your holiday gift list.
Rating: Unrated
Rating: Unrated
11/26/2012
This recipe is fantastic; I followed Jeanine's advice and did not use the almond extract and only used half the vanilla extract called for. Also, instead of popping the corn in vegetable oil, try coconut oil- I did, and it was delicious and works really well at high heat settings. I will be making this again.
Rating: 5 stars
10/03/2011
I love this recipe...I make this quite frequently and especially for Christmas. Everybody always wants more!! 5 stars!!
Rating: Unrated
12/20/2010
Excellent!! followed directions exactly and it turned out great everyone loves it
Rating: Unrated
02/25/2009
Didn't care for this at all. The almond flavoring was overpowering, although improved after it had aged for a few days. I used high end Penzey's products, so I doubt it was the quality of my ingredients. The caramel itself was tasty and easy enough to work with. I am going to give this another try but without the almond flavoring.
Rating: Unrated
02/21/2009
Be careful with the time. My oven must be too hot because 1 hr, 20 min resulted in burnt tasting popcorn even though it looked and smelled fine coming out of the oven.
Rating: Unrated
12/25/2008
This recipe is fabulous, don't be discouraged by the long oven time. Keep the temp. low and be sure to toss, you will need all that time to get it coated well. A
Rating: Unrated
12/11/2008
Can anyone tell me why my corn keeps turning sugary???I've tried different recipes and all of them have turned sugary once i start to bake them.
Rating: Unrated
09/11/2008
I made this for my husband who is gluten intolerant and he couldn't get enough, it's a new family favorite for the holidays!
Rating: Unrated
12/14/2007
I made this 2006 Christmas as gifts for choir director, organist, minister, etc. It was loved by everyone. I made a few changes. I added roasted pecans too and I only baked in oven for about 45 minutes. This gives it a lighter caramel. If you bake full time it is like Cracker Jack.
Rating: Unrated
12/13/2007
I made this last Christmas and my family loved it, I'm making it tomorrow to give in little bags at a "girlfiriend Chritmas party". Can't wait to have some myself, will probably make 2 batches.
I made this 2 years ago for my children's teachers, it was a huge hit. Everyone loved it and most either wanted more or said it was the best they had ever had!
Rating: Unrated
11/21/2007
I made this recipe and gave my co-workers each a bag of popcorn as a xmas gift, it was a hit! Now, everyone are expecting it again this year.
All Reviews for Caramel-Almond Popcorn
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Caramel-Almond Popcorn
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
