Butter and brown sugar are cooked together to make a rich toffee for this decadent treat. Corn syrup helps prevent the caramel from crystallizing as it cooks. If you don’t want to use corn syrup, substitute Lyle’s Golden Syrup, which is made from cane sugar.
- 6 cups freshly popped hot popcorn
- 3/4 cup roasted almonds, coarsely chopped
- 6 Tbs. butter
- 1 cup light brown sugar
- 1/4 cup plus 2 Tbs. light corn syrup
Line large baking sheet with aluminum foil. Place popcorn in very large heat-proof bowl with room for stirring; sprinkle almonds on top.
Melt butter, brown sugar, and corn syrup in medium saucepan over medium heat, stirring to combine. Place candy thermometer in mixture, and let mixture come to a boil. Boil, stirring frequently with heat-proof whisk or spatula to prevent caramel from burning, until caramel darkens and candy thermometer registers 280°F. Remove pan from heat, and season with salt, if desired.
Working quickly, drizzle popcorn and nuts with caramel, tossing rapidly with two heat-proof spatulas to coat popcorn and nuts and prevent clumping. Spread on foil-lined sheet pan, and let cool at least 10 minutes.
- Calories: 329
- Carbohydrate Content: 47 g
- Cholesterol Content: 23 mg
- Fat Content: 16 g
- Fiber Content: 2 g
- Protein Content: 4 g
- Saturated Fat Content: 6 g
- Sodium Content: 87 mg
- Sugar Content: 40 g