Almond Caramel Popcorn with Milk Chocolate Drizzle

Almond Caramel Popcorn with Chocolate Drizzle

DIFFICULTY: Hard
DURATION: 1 hour, 10 minutes

Serves: 36

Ingredients

Base:

Popped popcorn - 12 cups
Whole almonds – 100 g, toasted if desired

Caramel:

Brown sugar – 200 g
Corn syrup – 120 ml
Butter – 115 g (1 stick)
Vanilla extract – 1 tsp
Almond extract – ½ tsp
Salt – ½ tsp
Baking soda – ½ tsp

Chocolate Drizzle:

Dark or milk chocolate – 113 g (to melt) + 56 g (to temper) = 169 g total

Preparation

Method for Popcorn:

Use a hot air popper to pop the popcorn.
Spread the popcorn and almonds on a sheet pan lined with a silicone baking mat and let it come to room temperature.

Method for Caramel:

In a heavy-bottomed saucepot, combine the brown sugar, corn syrup, and butter.
Bring them to a boil, stirring until the sugar dissolves.
Cook the mixture on medium-high heat until the temperature reaches 300°F.
Add the vanilla extract, almond extract, salt, and baking soda. Stir until combined.
Pour the caramel over the popcorn and almonds. Mix until the popcorn is coated. Let it cool.

To Temper the Chocolate:

Melt 113 grams of the chocolate in a plastic bowl in 30-second intervals in the microwave until the temperature reaches almost 115°F. Stir after each 30 seconds.
When the temperature is close to 115°F, lower the cooking time to 15 seconds. Do not overheat the chocolate or it will seize.
Add the remaining 56 grams of chocolate to the bowl and stir until the temperature is 86°F. The chocolate is ready to drizzle on the popcorn.
Pour the chocolate into a pastry bag. Cut a small hole in the pastry bag and drizzle the chocolate over the popcorn. Let it cool.

Nutritional Info (Per Serving)

Calories – 227 kcal

Fat – 10 g

Saturated Fat – 4 g

Monounsaturated Fat – 4 g

Polyunsaturated Fat – 1 g

Protein – 4 g

Carbohydrates – 33 g

Fiber – 3 g

Cholesterol – 11 mg

Sodium – 60 mg

Calcium – 45 mg

Magnesium – 46 mg

Potassium – 142 mg

Vitamin E – 2 mg

Notes

For crisp caramel popcorn, work quickly when pouring the caramel, as it begins to harden fast.
Stir the caramel-coated popcorn gently but thoroughly to ensure even coating.
Tempering the chocolate helps it stay glossy and crisp at room temperature without melting.
Silicone mats are preferred over parchment paper to prevent sticking.
Store in an airtight container to keep it crunchy.

Chef's Tip: Use a candy thermometer to ensure your caramel reaches the perfect temperature for that ideal crunchy texture!

Did You Know?

In addition to almonds being a delicious ingredient in our recipes they're also heart healthy, gut healthy, and full of vitamins and nutrients.

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