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2 teaspoons pure vanilla extract
Popped Corn:
Syrup:
Preparation:
Pour vanilla and almond extract into custard cup. Set aside.
Pour salt and baking soda into custard cup. Set aside.
Spray spatula and large mixing bowl with non-stick butter-flavored spray. Set aside.
Generously butter roasting pan. Set aside.
Spread almonds in shallow baking pan. Place in oven. (Don't bother setting timer.)
Make Popcorn:
Transfer popped corn to large, buttered mixing bowl. Add almonds (and decrease oven temperature to 250°F.). Set aside.
Make Syrup:
Assembly:
Pour mixture into greased roasting pan.
Bake, stirring occasionally, for 1-1/4 hours. (It will become crisp as it cools.)
Variation(s):
Poster's Notes:
Although I usually pop corn dry, they stressed the importance of popping it in oil for this ... so, I do it that way.
It also said to bake the caramel corn in shallow baking sheets, but I use a roasting pan.
This is how I make mine (including my substitution of pecans, since I always have them on hand in the freezer). The original recipe is on Martha Stewart's site.
Posted by Virginia Sauer (Sir Angus), Z'L
Nutritional Info Per Serving: N/A
1/2 teaspoon almond extract
1-2 teaspoons salt
1/2 teaspoon baking soda
Butter-flavored non-stick cooking spray
Butter, for greasing pans
2 cups raw, unblanched almonds, lightly toasted
3 tablespoons mild vegetable oil
3/4 cup popcorn kernels
1/2 pound (16 tablespoons) unsalted butter
2 cups light-brown sugar, firmly packed
1/2 cup light corn syrup
Preheat oven to 300°F.
Place Dutch oven or large, heavy-bottomed sauce pot on stove. Set flame at medium. Add oil; tilt pan to spread over bottom. Add popcorn kernels. Partially cover pot. When popping begins, begin frequently shaking pan. After popping slows down to about 3 seconds between pops, turn off flame and uncover pot.
Put sugar and corn syrup in heavy 3-quart saucepan. Cook over low heat, stirring very frequently, until sugar dissolves. Increase flame to medium-high. Cook, stirring constantly with wooden spoon, until mixture comes to a boil. Insert candy thermometer and add butter. Continue cooking, stirring almost constantly with wooden spoon, until thermometer registers 255°F.
Turn off flame under pot and immediately stir in reserved extracts, salt, and baking soda. Working quickly, pour over popcorn and almonds; toss with wooden spoon until popcorn is completely coated.
Substitute pecan halves for almonds, omit almond extract, and use 1 tablespoon vanilla.
This was demonstrated by Alexis Stewart on her mother's television show. (She reportedly packaged it for holiday gifts, and Martha Stewart raved about it.