Spiced Caramel Popcorn with Slivered Almonds
Baked caramel popcorn tossed with slivered almonds and warm winter spices.
Equipment
- Large pot with lid
- Saucepan
- Rimmed Baking Sheet
- Parchment paper
Ingredients
Main Ingredients
- ¼ cup neutral oil not needed if air popping
- ⅓ cup popping corn about 10 cups popped
- ⅔ cup slivered almonds
- 7 tbsp unsalted butter
- 1 cup brown sugar packed
- ½ cup light corn syrup
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ tsp baking soda
- 3 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp allspice
- ¼ tsp ground cloves
Instructions
Cooking
- Pop. Pop the corn in oil in a covered pot or in an air popper and remove any unpopped kernels.
- Cook the caramel. Melt the butter, stir in the brown sugar, corn syrup, and salt, and bring to a gentle boil until slightly thickened.
- Add flavor. Off the heat, stir in the vanilla, baking soda, and spices.
- Coat. Pour over the popcorn and almonds and toss until evenly coated.
- Bake. Spread on a lined sheet and bake at 250 degrees F for 1 hour, stirring every 15 minutes. Cool completely.
Notes
Substitutions: Use pecans in place of almonds, or extra cinnamon in place of the cloves.
Tips: Stir the popcorn every 15 minutes and cool it fully so it crisps.
Storage: Keep airtight at room temperature for up to 1 week. Do not refrigerate.