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Almond Caramel Corn




Source of Recipe


Betty Crocker Appetizers and Desserts






List of 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



1. Heat oven to 200. Place popcorn and almonds in very large roasting pan or divide popcorn mixture betwee 2 ungreased rectangular pans, 13x9x2 inches.
   
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.
   
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.
   






Final Comments


About 30 servings (1/2 cup each).