You may also like
Categories:
unsalted butter corn kernel canola oil almonds brown sugar light corn syrup vanilla almond salt baking soda
Viewed: 76 - Published at: 6 years agoIngredients
- 1 cup unsalted butter
- 34 cup corn kernel
- 2 12 tablespoons canola oil
- 2 cups almonds, lightly toasted
- 2 cups packed brown sugar
- 12 cup light corn syrup
- 2 tablespoons vanilla
- 12 teaspoon almond extract
- 34 teaspoon salt
- 12 teaspoon baking soda
Method
- Preheat oven to 250.
- Butter 2 baking sheets; set aside.
- Place corn kernels and oil in a large pot, partially covered, over medium heat.
- Once popping begins shake pan frequently; when popping slows down, about 3 seconds between pops, remove pan from heat and uncover.
- Transfer popped corn to a large bowl; add almonds.
- Set aside.
- In a medium saucepan, combine sugar, butter and corn syrup over medium high heat; stir to dissolve sugar and melt butter.
- Cook, stirring constantly, until it reaches 255 on a candy thermometer.
- Remove from heat; stir in extracts, salt,a nd baking soda.
- Working quickly, pour over popcorn and almonds; toss with wooden spoons while rotating the bowl.
- When completely coated, divide evenly between prepared baking sheets.
- Bake, stirring occasionally, for 1 hour and 20 minutes; popcorn will crisp when cooled.
