Caramel Almond Popcorn
Indulge in the ultimate sweet and salty snack with this irresistible Caramel Almond Popcorn recipe! Perfectly popped kernels are coated in a rich, buttery homemade caramel sauce and tossed with crunchy roasted almonds for a delightful combination of textures and flavors. Baked to golden perfection, this crowd-pleasing treat offers the perfect balance of crispness and gooey sweetness. Ready in just 40 minutes, it's an easy yet impressive snack for movie nights, holiday gifting, or anytime cravings. With simple pantry ingredients like brown sugar and light corn syrup, plus a touch of vanilla for added depth, this caramel popcorn is pure comfort in every bite. Serve fresh or store for later—it’s a surefire way to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 1 cup Popcorn kernels
- 2 tablespoons Vegetable oil
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 1 quarter cup Light corn syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Roasted almonds
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Heat the vegetable oil in a large pot over medium heat. Add the popcorn kernels and cover with a tight-fitting lid. Shake the pot occasionally to distribute heat evenly until the popping slows down, then immediately remove from heat. Transfer the popped popcorn to a large mixing bowl, discarding any unpopped kernels.
Sprinkle the roasted almonds over the popcorn and gently toss to combine.
In a medium saucepan, melt the unsalted butter over medium heat. Add the brown sugar, light corn syrup, and salt. Stir until the sugar dissolves and the mixture begins to bubble, about 3-4 minutes.
Allow the caramel to boil gently for 4-5 minutes, stirring occasionally. Remove the saucepan from heat and stir in vanilla extract and baking soda. The mixture will foam slightly.
Immediately pour the caramel over the popcorn and almonds, stirring quickly with a spatula to coat the mixture evenly.
Spread the caramel-coated popcorn and almonds onto the prepared baking sheet, creating an even layer.
Bake in the preheated oven for 20-25 minutes, stirring every 10 minutes to ensure even coating and crispness.
Remove from the oven and let the popcorn cool completely on the baking sheet. The caramel will harden as it cools.
Once cooled, break the popcorn into clusters and serve immediately or store in an airtight container for up to one week.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 285.0 g | 104% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 190.5 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
