The Best Caramel Popcorn

Happy Friday!!  This will be such an exciting week-end with Christmas right around the corner.  It’s time to let the Christmas spirit take hold and enjoy life with our families and friends.  Some special foods will also be eaten during the next few days.  One of our Christmas traditions is caramel popcorn.  In yesterday’s post, I promised to share the recipe with you.  This recipe came from the Martha Stewart website, and I have been making it for years.  Unfortunately, you can’t eat just one scoop.  One mouthful is just an invitation for another.

 

 

MARTHA STEWART’S CARAMEL POPCORN

• 1 cup (2 sticks) unsalted butter, plus more for baking sheets

• 3/4 cup corn kernels

• 2 tablespoons plus 1 1/2 teaspoons canola oil

• 2 cups raw almonds

• 2 cups packed light-brown sugar

• 1/2 cup light corn syrup

• 2 teaspoons pure vanilla extract

• 1/2 teaspoon pure almond extract

• 3/4 teaspoon salt

• 1/2 teaspoon baking soda

            Step 1

1. Preheat oven to 250 degrees. Butter 2 rimmed 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.

2. Step 2

   Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.

3. Step 3

   Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks.

 

Take care and have a great week-end.