Ingredients
Scale
- 10 cups freshly popped popcorn
- ½ cup Blue Diamond Honey Roasted Almonds (roughly chopped)
- ½ cup Blue Diamond Lightly Salted Almonds (roughly chopped)
- ½ cup unsalted butter
- ¾ cup light brown sugar
- ½ cup honey
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt (I used Maldon)
Instructions
- Preheat the oven to 250°F and line two baking sheets with parchment paper.
- Combine the popcorn and almonds in a large bowl and set aside while you prepare the caramel. I recommend using the largest bowl you have to make stirring the caramel in cleaner and easier!
- In a medium saucepan, melt the butter. Add the brown sugar, honey, and salt and bring to a boil over medium heat. Turn the heat down to medium-low and let boil for 4 minutes.
- Remove from heat and stir in the baking soda and vanilla extract. This will cause the mixture the bubble up so stir rapidly until you have a thick, smooth caramel sauce.
- Quickly pour over the popcorn and almonds, stirring as you pour to cover it all in the caramel mixture.
- Divide the mixture between the two prepared baking sheets and spread into a mostly even layer. Bake for 1 hour, stirring the popcorn every 15 minutes and rotating the sheets if they’re on different levels in your oven.
- Remove from the oven and immediately sprinkle with sea salt. Let cool completely before serving. Keep stored in an airtight container for up to a week.