1/2 cup sliced almonds
8 cups air-popped popcorn, unpopped kernels discarded
3/4 cup sugar
Pinch salt
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat the oven to 350. Place the almonds in an ovenproof skillet or jelly-roll pan and toast in the oven until fragrant and beginning to turn golden, 8 minutes. Set aside and cool completely.
Reduce the oven temperature to 275. Place a candy thermometer and a small dish of water with a clean pastry brush nearby. Spray a very large (6-quart) ovenproof bowl with nonstick spray. Combine the popcorn and toasted almonds in the bowl; place in the oven to warm as you start to cook the sugar.
To prepare the caramel, combine the sugar, salt, and water in a small saucepan and bring to a boil over medium-low heat. Boil, swirling the pan occasionally and brushing any crystallized sugar that forms on the side of the pan with the water, until the mixture just begins to turn golden and reaches 300 (hard-crack stage) on the candy thermometer, about 4 minutes. Remove pan from heat; stir in the vanilla and almond extracts until blended.
Meanwhile, spray a large baking sheet and large metal spoon with nonstick spray. Gradually add the caramel to the warm popcorn mixture, tossing constantly with metal spoon, until evenly coated. Cool slightly, about 2 minutes.
Spray your hands with nonstick spray. When the popcorn mixture is cool enough to handle, quickly form into sixteen 2 1/4-inch balls; place on the baking sheet. Cool to room temperature.
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