Toffee-Almond Popcorn

1. 1

   Line large baking sheet with aluminum foil.

2. 2

   Place popcorn in very large heat-proof bowl with room for stirring; sprinkle almonds on top.

3. 3

   Melt butter, brown sugar, and corn syrup in medium saucepan over medium heat, stirring to combine.

4. 4

   Place candy thermometer in mixture, and let mixture come to a boil.

5. 5

   Boil, stirring frequently with heat-proof whisk or spatula to prevent caramel from burning, until caramel darkens and candy thermometer registers 280F.

6. 6

   Remove pan from heat, and season with salt, if desired.

7. 7

   Working quickly, drizzle popcorn and nuts with caramel, tossing rapidly with two heat-proof spatulas to coat popcorn and nuts and prevent clumping.

8. 8

   Spread on foil-lined sheet pan, and let cool at least 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.