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Almond Caramel Corn

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By Betty Crocker Kitchens
Updated Aug 26, 2010
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While it's delicious any time of the year, homemade almond and caramel corn are welcomed as a special gift or treat during the holidays.

Almond Caramel Corn

  • Prep Time 20 min
  • Total 1 hr 50 min
  • Servings 30
  • Ingredients 7
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Ingredients

  • 12 cups popped popcorn
  • 3 cups unblanched whole almonds
  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Instructions

  • Step 
    1
    Heat oven to 200°. Place popcorn and almonds in very large roasting pan or divide popcorn mixture between 2 ungreased rectangular pans, 13x9x2 inches.
  • Step 
    2
    Heat brown sugar, butter, corn syrup and salt in 2-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
  • Step 
    3
    Pour sugar mixture over popcorn; toss until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil or cooking parchment paper. Cool completely, about 30 minutes. Store tightly covered.

Nutrition

170 Calories
12g Total Fat
3g Protein
15g Total Carbohydrate

Nutrition Facts

Serving Size: 1/2 Cup
Calories
170
Calories from Fat
110
Total Fat
12g
Saturated Fat
3g
Cholesterol
10mg
Sodium
90mg
Total Carbohydrate
15g
Dietary Fiber
2g
Protein
3g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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