Caramel Almond Popcorn

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Caramel Almond PopcornMicrowave popcorn has convinced us that cooking fresh popcorn is hard or time-consuming. It’s not. You can do it on the stovetop, and it only takes a little oil and a few minutes. Just follow the package directions. Or you can always use microwave or premade, plain popcorn in this recipe.
Serves: 4

Total Time: 30 minutes


  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ¼ cup light corn syrup
  • 1 tablespoon salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • 8 cups popped popcorn
  • 2 cups raw whole almonds


Combine the butter, sugar, corn syrup, and salt in a medium saucepot. On medium heat, bring the mixture to a boil, and let it boil for 2 to 3 minutes without stirring any more.

Once the caramel has thickened, remove it from the heat and stir in the vanilla and baking soda.

Spread the popcorn in a large baking dish. Pour the caramel over the popcorn, using a spoon to toss the popcorn and almonds around and make sure they’re all coated.

As the caramel cooks, stir a few more times to keep the caramel from sinking to the bottom of the dish.

Recipes © Antonia Lofaso as printed in The Busy Mom’s Cookbook by Antonia Lofaso (Avery/ Penguin Group, 2012). Images courtesy of Alex Martinez.
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