Honey Roasted Almond Popcorn

How to Make Honey Roasted Almond Popcorn

1. 1

   Step 1: Pop the corn

   Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add three popcorn kernels and cover; when they pop, add the remaining kernels in an even layer, cover, and shake the pot occasionally until popping slows to 2–3 seconds between pops. Transfer the popped corn to a large rimmed baking sheet or very large bowl and discard unpopped kernels.

   For this step

   • 1/2 cupPopcorn kernels
   • 2 tbspNeutral cooking oil (canola or vegetable)
   
2. 2

   Step 2: Make the honey-caramel syrup

   In a medium saucepan over medium heat, melt the butter, then stir in the honey, brown sugar and kosher salt; bring to a gentle simmer and cook 1–2 minutes until the sugar dissolves. Remove from the heat and stir in the vanilla and baking soda — the mixture will foam slightly. Reserve about one-third of the warm syrup in a small bowl for later, leaving the rest in the pan for coating the almonds.

   For this step

   • 4 tbspUnsalted butter
   • 1/3 cupHoney
   • 1/4 cupLight brown sugar, packed
   • 1/2 tspKosher salt
   • 1/4 tspBaking soda
   • 1/2 tspVanilla extract
   
3. 3

   Step 3: Coat and roast the almonds

   Add the whole almonds to the remaining syrup in the pan and stir to coat, or pour the syrup-and-almonds onto a parchment-lined rimmed baking sheet and spread into a single layer. Roast at 300°F (150°C) for 12–15 minutes, stirring once halfway, until the almonds are glossy and caramelized; remove and let cool slightly.

   For this step

   • 2 cupsWhole almonds (skin on)
   
4. 4

   Step 4: Coat popcorn and combine

   Place the popped corn in a very large mixing bowl and pour the reserved warm syrup over it; toss gently but thoroughly to coat. Add the caramelized almonds and toss again so nuts distribute evenly. Spread the mixture back onto the lined baking sheet and return to the oven at 275°F (135°C) for 8–10 minutes, stirring every 3 minutes, until the coating is set and crisp.
   
5. 5

   Step 5: Cool and finish

   Remove the tray from the oven and immediately sprinkle with a little flaky sea salt if you like. Let cool completely on the sheet — the mixture will set into clusters as it cools — then break into pieces and transfer to an airtight container. Store at room temperature up to 1 week.
   

1. Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add three popcorn kernels and cover; when they pop, add the remaining kernels in an even layer, cover, and shake the pot occasionally until popping slows to 2–3 seconds between pops. Transfer the popped corn to a large rimmed baking sheet or very large bowl and discard unpopped kernels.
2. In a medium saucepan over medium heat, melt the butter, then stir in the honey, brown sugar and kosher salt; bring to a gentle simmer and cook 1–2 minutes until the sugar dissolves. Remove from the heat and stir in the vanilla and baking soda — the mixture will foam slightly. Reserve about one-third of the warm syrup in a small bowl for later, leaving the rest in the pan for coating the almonds.
3. Add the whole almonds to the remaining syrup in the pan and stir to coat, or pour the syrup-and-almonds onto a parchment-lined rimmed baking sheet and spread into a single layer. Roast at 300°F (150°C) for 12–15 minutes, stirring once halfway, until the almonds are glossy and caramelized; remove and let cool slightly.
4. Place the popped corn in a very large mixing bowl and pour the reserved warm syrup over it; toss gently but thoroughly to coat. Add the caramelized almonds and toss again so nuts distribute evenly. Spread the mixture back onto the lined baking sheet and return to the oven at 275°F (135°C) for 8–10 minutes, stirring every 3 minutes, until the coating is set and crisp.
5. Remove the tray from the oven and immediately sprinkle with a little flaky sea salt if you like. Let cool completely on the sheet — the mixture will set into clusters as it cools — then break into pieces and transfer to an airtight container. Store at room temperature up to 1 week.