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Microwave 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.
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
WHAT TO DO
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.