Index of Thoughts

Friday, April 19, 2013

Salted Caramel Almond Crunch Popcorn

The other night the girls both had sleepovers so Andy & I had a date night at home with Evelyn. But, she goes to bed pretty early. We enjoyed some delicious shrimp creole with a glass of red wine. After tucking EB into bed we built a fire and then decided to watch a movie. As I was popping my popcorn I decided that we needed some caramel popcorn. It was ready just in time for intermission.

This popcorn is so yummy that I couldn't stop eating it neither could Andy. The leftovers didn't last long in our house once the girls cane home. This is so great to make and it makes a lot so it would be great for a gift.

Makes- 6 quarts

6 quarts popcorn, popped
1 cup roughly chopped almonds
½ cup (1 stick) butter
1 cup light brown sugar
¼ cup corn syrup
pinch of cream of tartar
½ teaspoon baking soda
1 teaspoon coarse salt, divided

Preheat oven to 300 degrees. Place popcorn and almonds in large roaster pan.

Over medium heat in a medium sauce pan combine butter, sugar, corn syrup and cream of tartar and stir frequently. Bring to a boil and continuously stir for 5 minutes. Remove from heat and stir in baking soda and ½ teaspoon coarse salt. Pour sauce over popcorn/almonds and toss to coat.

Bake for 30 minutes, stirring occasionally.

Sprinkle with remaining salt.

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