Salted Honey Almond Caramel Corn

The recipe Salted Honey Almond Caramel Corn could satisfy your American craving in around 1 hour and 10 minutes. One serving contains 277 calories, 3g of protein, and 11g of fat. For 70 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. It works well as a hor d'oeuvre. Head to the store and pick up vanillan extract, unsalted butter, salt, and a few other things to make it today. It is brought to you by Bakerita. This recipe is liked by 83 foodies and cooks. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 12%, which is rather bad. Salted Caramel Almond Granola, Salted Caramel Almond Bars, and Salted Honey Caramel are very similar to this recipe.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 250F and line two baking sheets with parchment paper.Combine the popcorn and almonds in a large bowl and set aside while you prepare the caramel. I recommend using the largest bowl you have to make stirring the caramel in cleaner and easier!In a medium saucepan, melt the butter. Add the brown sugar, honey, and salt and bring to a boil over medium heat. Turn the heat down to medium-low and let boil for 4 minutes.Remove from heat and stir in the baking soda and vanilla extract. This will cause the mixture the bubble up so stir rapidly until you have a thick, smooth caramel sauce.Quickly pour over the popcorn and almonds, stirring as you pour to cover it all in the caramel mixture.Divide the mixture between the two prepared baking sheets and spread into a mostly even layer. Bake for 1 hour, stirring the popcorn every 15 minutes and rotating the sheets if they're on different levels in your oven.Remove from the oven and immediately sprinkle with sea salt. Let cool completely before serving. Keep stored in an airtight container for up to a week.

 

Step by step:

1. Preheat the oven to 250F and line two baking sheets with parchment paper.

2. Combine the popcorn and almonds in a large bowl and set aside while you prepare the caramel. I recommend using the largest bowl you have to make stirring the caramel in cleaner and easier!In a medium saucepan, melt the butter.

3. Add the brown sugar, honey, and salt and bring to a boil over medium heat. Turn the heat down to medium-low and let boil for 4 minutes.

4. Remove from heat and stir in the baking soda and vanilla extract. This will cause the mixture the bubble up so stir rapidly until you have a thick, smooth caramel sauce.Quickly pour over the popcorn and almonds, stirring as you pour to cover it all in the caramel mixture.Divide the mixture between the two prepared baking sheets and spread into a mostly even layer.

5. Bake for 1 hour, stirring the popcorn every 15 minutes and rotating the sheets if they're on different levels in your oven.

6. Remove from the oven and immediately sprinkle with sea salt.

7. Let cool completely before serving. Keep stored in an airtight container for up to a week.

Nutrition Information:

covered percent of daily need