New This Month

Caramel Corn with Almonds

A little bagful of these will be a nice treat for your wedding guests.

  • Yield: Makes about 20 cups

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Winter 2004


  • 2 1/2 tablespoons canola oil
  • 3/4 cup popcorn kernels
  • 2 cups whole, skin-on almonds, lightly toasted
  • Vegetable-oil cooking spray
  • 8 ounces (2 sticks) unsalted butter
  • 2 cups packed light-brown sugar
  • 1/2 cup light corn syrup
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract


  1. Heat oil in an 8-quart pot over medium-high heat until hot but not smoking. Add popcorn kernels. Cover; cook, shaking occasionally, until kernels have popped; discard unpopped kernels. Transfer to a large bowl; sprinkle nuts over the top. Set aside.
  2. Preheat oven to 250 degrees. Coat two rimmed baking sheets with cooking spray; set aside. Melt butter in a large saucepan. Add sugar, corn syrup, and salt. Cook, stirring, over medium heat until sugar is dissolved. Bring to a boil over medium-high heat, stirring constantly; boil until a candy thermometer registers 240 degrees.
  3. Remove caramel from heat, and stir in baking soda and vanilla (mixture will bubble and steam). Immediately pour half the caramel over popcorn; stir until coated. Add remaining caramel, and stir until combined. Immediately spread on prepared baking sheets. Bake, stirring occasionally, until caramel coating is crisp and golden brown, about 1 hour. Scoop caramel corn into individual bags before serving.

Cook's Notes

Caramel corn can be stored in airtight containers at room temperature up to 3 days.

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