Salted Caramel Almond Popcorn

Sydney turned on the sunshine this weekend, it almost feels like we might have seen the worst of winter. Here's hoping. I had a weekend filled with catching up with friends (we were treated to this restaurant for a belated 30th birthday present), and family. Late Sunday afternoon involved popcorn, caramel and almonds -three of my favourite things. I have been meaning to make this indulgent snack ever since I spotted it over on Martha's website. Being a true fan of the sweet and savoury combo, it seriously didn't disappoint. Those of you who are calorie counters, look away immediately. I've decided to take the bulk of this batch to work tomorrow, to share the love and calories around. I hope you all had a great weekend.
1 cup unsalted butter
3/4 cup corn kernels
2 tablespoons plus 1 1/2 teaspoons canola oil
2 cups raw almonds
2 cups brown sugar
1/2 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 120°. Butter two baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.
Cook sugar, butter and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches approx 120°. Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat, Divide between prepared sheets. Bake, stirring occasionally for 1 hour 2o minutes. Enjoy.


  1. I should out that on the list of camping food I have to make today. Looks delicious! Nice place to celebrate the big 3-0 too!

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  3. one CUP of butter??? Holy moley... you weren't kidding! I just couldn't look away and now I'm craving...

  4. i can see myself making that i think!

  5. oh my!!! i have to try this one. thank you Briar.


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