Almond Caramel Popcorn
A yummy treat and a nice holiday present, bagged and bowed.
1/2 Cup popcorn kernals, pop them, do not salt or butter
1 1/2 Cup Whole Almonds
1 Cup Golden Vanilla Raisins (put in microwave with 2 tsp vanilla for 1 minute)
2 1/2 Cups packed light brown sugar
1 stick unsalted butter
1/2 Cup light Corn Syrup
3 Tablespoons Vanilla
3 Tablespoons Almond Extract
1 teaspoon Salt
1/2 teaspoon Baking Soda
Directions:
1. Preheat oven to 250 F.
2. Butter very large heavy baking pan.
3. Mix popcorn and almonds in prepared pan and place into warm oven while preparing syrup.
4. Combine brown sugar, butter and corn syrup in medium saucepan.
5. Whisk over medium heat untl sugar disolves and butter melts.
6. Attach clip-on candy thermometer to side of pan.
7. Increase heat to high and boil without stirring until temperature reaches 255 F, occasionally brushing down sides.
8. Remove from heat.
9. Add vanilla and almond extract (stand back!).
10. Stir in baking soda and salt (mixture will bubble).
11. Add raisins to popcorn and almonds.
12. Drizzle Syrup quickly over popcorn, stir to coat completely. (note: it will be a little difficult at first, as the syrup is very sticky.)
13. Bake until caramel feels dry, about 1 hour, 20 minutes.
14. Stir every 15 minutes, breaking up glops.
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