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Almond Caramel Corn

Serves 8 | Prep Time 10 minutes | Cook Time 12 minutes

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Almond Caramel Corn



Pop corn according to the package directions. Remove the cover, place the popped corn in a large mixing bowl and add the almonds.

Place the barley malt and maple syrup in a saucepan and bring almost to a boil. Reduce the flame to medium and simmer, stirring frequently for 5 to 7 minutes. Pour the hot syrup over the popped corn and almonds. Mix thoroughly until all corn is coated with syrup.

Heat the oven to 350° F. Spread the mixture on a large cookie or baking sheet and place in the oven for 3 to 5 minutes or until the syrup starts to harden, making sure that it does not burn. Remove from the oven, and using a spatula immediately remove the caramel corn from the sheet. If the caramel corn is left on the baking sheet, it will harden and stick to the sheet. Place in a serving bowl.

Nutritional Information

Per serving: 304 calories, 23g fat (51% calories from fat), 7g protein, 43g carbohydrate, 5g fiber, 0mg cholesterol, 162mg sodium

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