Salted Chile Caramel Corn with Almonds


Caramel corn on steroids! The almonds get candied in the caramel and add another depth of crunchiness. This is a perfect treat for your next game night.

YIELD 8–10 servings
PREP TIME 1–2 hours
40 minutes

1 stick butter
2 cups brown sugar
¾ cup light corn syrup
2 teaspoons salt
¾ teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon chile powder
1½ cups sliced almonds
8 cups popcorn

1. Preheat the oven to 250°F.
2. In a saucepan over medium-high, melt the butter. Stir in the sugar and syrup and let the mixture boil for 5 minutes without stirring.
3. Remove the caramel from the heat. Stir in the salt, baking soda and spices; the caramel will aerate and lighten in color.
4. Combine the popcorn and almonds in a large mixing bowl (or two). Quickly drizzle the caramel on top, tossing to coat. Transfer to two parchment-lined baking sheets, spreading into even layers.
5. Bake for 30 minutes (if you want the caramel to harden a bit more, bake for another 15–30 minutes). Let the popcorn cool, then break up the clusters before serving.

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