10 cups popped popcorn
1/4 cup dried coconut (optional)
1/2 cup water
1 cup packed brown sugar
1/2 cup honey
2 tablespoons butter
1 tablespoon cider vinegar
1/2 teaspoon salt
1 cup toasted whole almonds, coarsely chopped
1/2 teaspoon baking soda
Oil very large bowl and a baking sheet. Place popcorn in bowl; sprinkle coconut over it, if desired. Pour water in heavy, medium saucepan. Add brown sugar, honey, butter, vinegar and salt. Bring to a boil over medium-high heat and cook until mixture reaches 250-degrees on candy thermometer.
Stir in nuts and continue to cook until mixture reaches 265-degrees. Turn off heat; stir in baking soda (mixture will turn opaque and creamy). Immediately pour over popcorn and stir to coat all kernels.
Spread caramel corn on baking sheet. Cool completely. Break into serving pieces. Store airtight.
Clean up tip: Very hot or boiling water will melt away any sticky mess.
Recipe makes 2-1/2-quarts.
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