by Caitlin Saniga
- 8 cups fresh popped popcorn (Sarah has a great demo video here.)
- 1/2 cup roasted unsalted almonds
- 1 /2 cup unsalted butter (1 stick)
- 3/4 cup brown sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon coarse sea salt
Preheat the oven to 300 degrees. Remove all unpopped kernels form the popped popcorn. Put popcorn and almonds in a large glass roasting pan. Keep the popcorn warm in the oven while preparing the caramel mixture.
Butter a large piece of foil; set aside. For the caramel, combine the brown sugar and butter in a medium saucepan. Cook and stir over medium heat until the mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.
Remove the saucepan from the heat. Stir in the almond extract. Pour the caramel over the popcorn; stir gently to coat. Sprinkle with sea salt. Bake for 15 minutes. Stir the mixture, and bake for 5 minutes more. Spread the caramel corn on the prepared foil; cool. Place the caramel corn in a sealed container for up to 1 week.
Makes 8 cups.
Recipe adapted from: Better Homes and Gardens