Prep 5 mins
Cook 20 mins
- 1 cup sugar
- 1⁄2 cup butter
- 1⁄2 cup white corn syrup
- 1⁄4 cup water
- 1 cup toasted almond, chopped
- 1⁄2 teaspoon vanilla
- 1⁄2 cup popcorn, popped
- In heavy saucepan, combine sugar, butter, corn syrup, water and almonds.
- Cook over a moderate heat to 280~ on a candy thermometer.
- Add the vanilla.
- Stir well and pour over the popped corn.
Delish! Worth the effort!
This is my favorite recipe for toffee flavored popcorn! I've made it several times, and I usually leave out the almonds. The trick to this recipe is to be patient and let the sauce cook..it does take awhile, but it's well worth it! The color seems to gradually turn a soft amber color right about the time the candy therometer reaches 280. Delicious! Thanks, Hazeleyes
It was too gooey for my taste. I've made caramel corn before and I understand this is caramel corn, but it just wouldn't harden up! Should this of gone in a oven for a bit like caramel corn??? I may try in one more time and add some baking soda to it.