Ingredients
Scale
- 1 cup popcorn kernels
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1/2 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1 cup almonds
- 1/2 teaspoon salt
Instructions
- Pop the popcorn kernels using an air popper or on the stovetop. Set aside in a large bowl.
- In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir until it starts to boil, then let it simmer for 4-5 minutes without stirring.
- Remove from heat and stir in vanilla extract and salt.
- Pour the caramel mixture over the popped popcorn and almonds.
- Stir gently to coat the popcorn and almonds evenly.
- Spread the mixture onto a greased baking sheet and bake at 250°F (120°C) for about 30 minutes, stirring every 10 minutes.
- Remove from the oven and let it cool before breaking into pieces. Enjoy your caramel corn!
Notes
Store in an airtight container for up to 2 weeks. Re-crisp in a 250°F oven if needed.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg