OK folks. I LOVE popcorn, I mean seriously love it. I go to the movies just to order the biggest bucket I can. I’m not ashamed about the free refill buckets either. I’m old school, too. No microwave popcorn in this house. In fact, we don’t even own a microwave, but that is a different story for a different day!
I like mine with butter and salt most if the time, but then I feel a little fancy every now and then and go for the good stuff. The other day I was feeling extra adventurous and decided to make caramel almond popcorn.
You see, it was a rainy day and everyone was feeling a little bored at the house. We had some movies laying around and I figured it would be fun to host a little family movie night. I made some pizzas and, being the health concise mom that I am, made a night salad to go with. I popped up some fresh popcorn and kept some on the side plain, but the rest I whipped up Martha’s recipe below. Needless to say, it was a HIT! There was nothing left at the end of the night, nothing!
I love family movie nights so much. My husband and I like to crawl up under a blanket o the couch and my kids have this really groovy teepee for kids that normally lives in the play area, but it’s a fun place to hideout and watch movies in the living room. Ah, to be a kid again! Wait, scratch that, because I got to have wine with my movie. Yes, adulting is way better
It was an extra special night with this recipe. So without further ado, here is the recipe I made, courtesy of Martha Stewart:
- 1 cup (2 sticks) unsalted butter, plus more for baking sheets
- 3/4 cup corn kernels
- 2 tablespoons plus 1 1/2 teaspoons canola oil
- 2 cups raw almonds, lightly toasted
- 2 cups packed light-brown sugar
- 1/2 cup light corn syrup
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.
- Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
- Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks.