Caramel Popcorn with Almonds

by Vicki Brunsvold, Tastemaker in Residence


10 cups popped corn
2 cups whole almonds, salted and roasted
1 cup firmly packed light brown sugar
1/2 cup butter    
1/4 cup light corn syrup
2 tsp vanilla    
1 tsp almond extract
1/2 tsp baking soda


  1. Preheat oven to 225 degrees.
  2. Spray 15 X 10 baking sheet with non-stick spray
  3. Mix popcorn and almonds in large bowl
  4. Combine brown sugar, butter, and corn syrup in medium saucepan
  5. Over low heat, stir mixture until sugar dissolves. Increase heat to medium high and boil for 4 minutes, stirring frequently. Remove from heat, stir in vanilla, almond extract, and baking soda. 
  6. Pour over popcorn mixture, stirring thoroughly to coat popcorn
  7. Pour mixture onto baking sheet, spreading evenly
  8. Bake for 1 hour, remove from oven and cool completely
  9. Break into pieces and store in airtight container