Almond Caramel Corn

Gluten Free
Dairy Free
Health score
4%
Almond Caramel Corn
110 min.
30
163kcal

Suggestions


Indulge in the delightful crunch of Almond Caramel Corn, a perfect treat that brings together the irresistible flavors of sweet caramel and nutty almonds. This gluten-free and dairy-free snack is not only a crowd-pleaser but also a fantastic option for those with dietary restrictions. Whether you're hosting a party, enjoying a movie night, or simply craving a delicious snack, this recipe is sure to impress.

With a preparation time of just 110 minutes, you can create a generous batch that serves up to 30 people, making it ideal for gatherings or family get-togethers. Each serving packs a satisfying 163 calories, allowing you to enjoy a guilt-free indulgence. The combination of popped popcorn and whole almonds provides a delightful texture, while the caramel coating adds a rich sweetness that will keep you coming back for more.

As you embark on this culinary adventure, you'll find that the process of making Almond Caramel Corn is as enjoyable as the final product. The aroma of caramelizing sugar fills your kitchen, creating an inviting atmosphere that will have everyone eagerly anticipating the first bite. So gather your ingredients, preheat your oven, and get ready to create a snack that will become a staple in your recipe collection!

Ingredients

  • 12 cups popped popcorn 
  • cups almonds whole
  • cup brown sugar packed
  • 0.5 cup butter 
  • 0.3 cup plus light
  • 0.5 teaspoon salt 
  • 0.5 teaspoon baking soda 

Equipment

  • sauce pan
  • baking paper
  • oven
  • roasting pan
  • aluminum foil

Directions

  1. Heat oven to 200°.
  2. Place popcorn and almonds in very large roasting pan or divide popcorn mixture between 2 ungreased rectangular pans, 13x9x2 inches.
  3. Heat brown sugar, butter, corn syrup and salt in 2-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
  4. Pour sugar mixture over popcorn; toss until evenly coated.
  5. Bake 1 hour, stirring every 15 minutes.
  6. Spread on aluminum foil or cooking parchment paper. Cool completely, about 30 minutes. Store tightly covered.

Nutrition Facts

Calories163kcal
Protein8.49%
Fat54.42%
Carbs37.09%

Properties

Glycemic Index
3.18
Glycemic Load
2.4
Inflammation Score
-3
Nutrition Score
5.3200000211111%

Flavonoids

Cyanidin
0.35mg
Catechin
0.18mg
Epigallocatechin
0.37mg
Epicatechin
0.09mg
Eriodictyol
0.04mg
Naringenin
0.06mg
Isorhamnetin
0.38mg
Kaempferol
0.06mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:162.94kcal
8.15%
Fat:10.39g
15.98%
Saturated Fat:1.2g
7.5%
Carbohydrates:15.93g
5.31%
Net Carbohydrates:13.5g
4.91%
Sugar:9.96g
11.06%
Cholesterol:0mg
0%
Sodium:96.99mg
4.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.64g
7.29%
Vitamin E:3.79mg
25.27%
Manganese:0.38mg
19.03%
Magnesium:45.75mg
11.44%
Vitamin B2:0.17mg
9.89%
Fiber:2.43g
9.7%
Phosphorus:85.7mg
8.57%
Copper:0.16mg
8.11%
Calcium:46.39mg
4.64%
Iron:0.72mg
4.02%
Zinc:0.6mg
3.98%
Potassium:130.67mg
3.73%
Vitamin B3:0.63mg
3.14%
Vitamin A:144.1IU
2.88%
Vitamin B1:0.04mg
2.4%
Folate:7.77µg
1.94%
Vitamin B6:0.03mg
1.49%
Vitamin B5:0.1mg
1.02%