Smoky-Salty Caramel Corn

1. 1

   Line 1 large, rimmed baking sheet with nonstick aluminum foil or parchment paper; set aside. Combine popcorn and almonds in a very large bowl; set aside.

2. 2

   Combine butter, corn syrup, and brown sugar in a large (3-quart), heavy pan. Cook over medium-low heat, stirring often, until butter melts and sugar dissolves. Increase heat to medium, and bring to a boil. Cook, without stirring, until mixture reaches 254u00b0 (very hard ball) on a candy thermometer. Remove from heat.

3. 3

   Stir in salt, baking soda, and vanilla extract. (Mixture will bubble.) Quickly pour mixture over popcorn and nuts; toss gently to coat. Transfer popcorn mixture to prepared baking sheet.

4. 4

   Bake at 250u00b0 for 45 minutes, stirring occasionally. Remove from oven; cool completely. Store in an airtight container for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.