I have a toffee popcorn recipe that I love (I'll have to post that recipe later) but it's a little sticky. I was looking around at some different recipes for baked caramel corn, I stumbled upon a great recipe and decided that it would be even better with if I added almonds and chocolate...so here goes:
4 quarts (16 cups) popped popcorn unsalted and unbuttered
2 cups firmly packed brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup dark corn syrup (I used light)
1 Tbsp molasses
1 teaspoon salt
1/2 teaspoon baking soda
1 cup almonds
1/2 cup chocolate (or more if you really like chocolate)
Heat oven to 225°F. Place popcorn in large roasting pan; set aside. Combine brown sugar, butter, corn syrup, molasses and salt in a thick-bottomed, 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Continue cooking, stirring occasionally, until candy thermometer reaches 250°F or small amount of mixture dropped in ice water forms a hard ball (about 12 to 14 minutes). Remove from heat; stir in baking soda. The caramel will foam up a little and turn a lighter color when you add the baking soda.
Carefully pour hot mixture over the popcorn in a large roasting pan. Sprinkle almonds on top of the popcorn. Stir until all popcorn is coated. (Be careful not to let the caramel touch you; it's very hot.) Place in oven for 20 minutes. Remove from oven, stir to more evenly coat the popcorn with the caramel sauce. Return to oven. Continue cooking for 20 minutes. Remove from oven.
Immediately spread caramel corn out onto waxed paper. Sprinkle chocolate chips on top. Let cool completely. Break into bite-sized pieces. Enjoy!
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