Golden Almond Popcorn
Transform your snack game with this irresistible Golden Almond Popcorn recipe, a decadent twist on a classic treat. Featuring freshly popped kernels and crunchy roasted almonds, this sweet and salty delight is coated in a luscious homemade caramel sauce made with light brown sugar, golden syrup, and a hint of vanilla. A touch of baking soda creates an airy, crispy caramel that clings perfectly to every bite. Baked to golden perfection, this gourmet popcorn is perfect for movie nights, parties, or as a thoughtful edible gift. Ready in under an hour, this easy-to-make snack combines rich flavors and satisfying textures, making it a must-try for popcorn lovers. Keywords: Golden Almond Popcorn, caramel popcorn recipe, easy homemade snack, gourmet popcorn recipe, sweet and salty.
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Recipe Information
Ingredients
- 1 cup unpopped popcorn kernels
- 2 tablespoons vegetable oil
- 1 cup roasted almonds
- 0.5 cup unsalted butter
- 1 cup light brown sugar
- 0.25 cup golden syrup
- 1 teaspoon vanilla extract
- 0.25 teaspoon baking soda
- 0.25 teaspoon sea salt
Instructions
Heat a large, heavy-bottomed pot over medium heat and add the vegetable oil.
Add the popcorn kernels to the pot, cover with a lid, and shake occasionally to prevent burning.
Pop the kernels until the popping slows down to about 3-second intervals, then remove the pot from heat. Transfer the popcorn to a large mixing bowl and discard any unpopped kernels.
Mix the roasted almonds with the popcorn in the bowl and set aside.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and golden syrup, stirring constantly until the sugar dissolves and the mixture begins to bubble.
Allow the caramel mixture to boil gently for 3 minutes without stirring.
Remove the saucepan from heat and quickly stir in the vanilla extract, baking soda, and sea salt. The mixture will foam up slightly upon adding the baking soda.
Pour the hot caramel over the popcorn and almonds, stirring quickly to coat everything evenly.
Spread the coated popcorn onto a parchment-lined baking sheet, ensuring it is in an even layer.
Bake the popcorn in a preheated oven at 250°F (120°C) for 20 minutes, stirring halfway through to ensure even coating.
Remove the popcorn from the oven and allow it to cool completely on the baking sheet. The caramel will harden as it cools.
Break the popcorn into clusters and serve immediately, or store in an airtight container for up to a week.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 453.3 g | 165% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 257.9 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1759 mg | 37% | |
*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.
