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1 cup unsalted butter
3/4 cup Uncle Bob’s yellow popping corn
2 Tb plus 1-1/2 Tb canola oil
2 cups raw or toasted almonds
2 cups packed brown sugar
1/2 cup light corn syrup
2 tsp vanilla extract
1/2 tsp pure almond extract
3/4 tsp salt
1/2 tsp baking soda
Preheat oven to 250º F. Butter two rimmed baking sheets; set aside. Place Uncle Bob’s corn
kernels and oil in a large pot over medium heat and cover. Once kernels begin to pop, shake
pot frequently. When popping slows, remove from heat, uncover and transfer to a large bowl.
Add almonds and toss. You can substitute the micro-popper for popping the popcorn kernels
as well.
Cook sugar, butter and corn syrup in medium saucepan over medium high heat, stirring until
it reaches 255° F. Remove from heat. Stir in extracts, salt and baking soda. Pour over popcorn
mixture; toss to coat. Divide between prepared sheets. Bake, stirring occasionally, for 80 min-
utes. Let cool on wire racks.
Uncle Bob’s Caramel Almond Popcorn
Snack Recipe by:
Livia Townsend,
Ontario Popping Corn Co.