Best Caramel And Almond Popcorn Recipes

Caramel Popcorn, Salted Almond, and Malt Cookies image

Provided by Donna Hay

Yield 16 cookies

Number Of Ingredients 12

2/3 cup (packed) brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour, sifted
1/4 teaspoon baking powder
1/4 cup malted milk powder, sifted
1 teaspoon sea salt
2 cups store-bought caramel popcorn
1 cup salted roasted almonds, chopped
Dark hot chocolate, to serve

Steps:

Preheat oven to 325°F. Place the sugars, butter and vanilla in the bowl of an electric mixer and beat on high speed for 5 minutes or until pale and creamy. Scrape down the sides of the bowl, add the egg and beat until well combined. Add the flour, baking powder, malted milk powder and salt and beat until just combined. Add the popcorn and almonds and fold to combine.
Shape 2-tablespoon portions of the dough into balls and place on large baking sheets lined with non-stick parchment paper, flattening slightly and allowing room to spread. Bake for 15-18 minutes or until the cookies are golden. Allow to cool on sheets before serving with the hot chocolate.

Caramel and Almond Popcorn image

Provided by Martha Stewart

Yield Makes 1 1/2 gallons

Number Of Ingredients 8

3 cups whole shelled almonds (about 1 pound)
1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pans and spoon
1/2 cup light corn syrup
2 1/2 cups light-brown sugar, packed
1 teaspoon pure vanilla extract
1 fourteen-ounce can sweetened condensed milk
1 teaspoon salt
1 1/4 gallons popped popcorn (1 cup raw kernels)

Steps:

Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast until lightly golden and fragrant, about 10 minutes. Remove from oven; let cool completely. Generously butter two roasting pans, and set aside.
Combine butter, corn syrup, and brown sugar in a medium heavy-bottomed saucepan, and place over medium heat. Bring mixture to a boil, stirring constantly; stop stirring, and cook 3 minutes more. Add vanilla extract and reserved toasted almonds; continue cooking 1 minute more. Remove from heat, and stir in condensed milk and salt.
Place popcorn in a large bowl, and drizzle caramel mixture all over the top. Using a large well-buttered metal spoon, immediately toss to distribute evenly and combine. Divide between prepared pans.
Bake 7 minutes. Remove from oven, and stir mixture to allow it to cook evenly. Return to oven; bake 7 to 8 minutes more. Transfer to a wire rack to cool completely. Break apart clusters; serve.