Prep 15 mins
Cook 15 mins
It is a favorite among Teachers, neighbors, family friends and co-workers. WARNING: It is very addictive!!
- 3 quarts popped popcorn
- 1 cup butter
- 1⁄2 cup honey
- 1 1⁄3 cups sugar
- 1 teaspoon vanilla
- 1 cup roasted almonds
- Pop all of the corn and use two large bowls to lift the popped corn from one bowl to the next (all of the unpopped kernels will remain in the bottom of the original bowl).
- On medium high, melt the butter, honey and sugar together, creating a smooth caramel. Simmer on a steady boil until the mixture no longer has a granular sugar texture. An easy way to test this is place cold water in a small bowl and drip a bit of the boiling caramel in the bowl. This will cool off the caramel and allow you to test by tasting (I know, terrible that you actually have to continue sampling caramel).
- Once the caramel is ready, remove from the heat and add the 1 t vanilla (mixture will spatter a bit, stand back). Whisk together until fully combined.
- Sprinkle the roasted almonds over the popped popcorn and evenly drizzle the caramel over the top. Quickly toss the caramel corn to coat and then pour out on a greased tabletop (simply spray PAM on a clean surface). Allow caramel corn to cool before packaging.
Yum! What a wonderful, buttery caramel corn. I was looking for a caramel corn recipe that didn't call for brown sugar or corn syrup because I didn't have either on hand. This recipe was quick and easy, and it is going into my cookbook permanently. I changed my version up a bit - used peanuts instead of almonds, 1/2 tsp. of vanilla extract and 1/2 tsp. of almond extract.
Hooray!!! This is the closest recipe to the traditional "Karamel Korn" I grew up with. I use corn syrup and packed brown sugar to recreate it. This should be on the top of page one - my opinion...