| | Directions | 1. Preheat oven to 300° F. Mix popcorn and almonds in large bowl sprayed with no stick cooking spray. Line 15x10x1-inch baking pan with foil. Spray foil with no stick cooking spray. Set aside.
2. Cook caramels, butter and water in large saucepan on low heat until caramels are melted, stirring frequently. Remove from heat. Stir in extract. Pour over popcorn mixture. Toss to coat evenly. Spread evenly in prepared baking pan.
3. Bake 20 minutes, stirring after 10 minutes. Spoon popcorn mixture onto wax paper-lined tray. Cool completely. Break into clusters. |
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 24
|  | | Ingredients | | - | | 12 cups plain popped popcorn |
| - | | 2 cups salted whole almonds |
| - | | 1 package (14 ounces) caramels, unwrapped |
| - | | 3 tablespoons butter |
| - | | 1 tablespoon water |
| - | | 1 teaspoon McCormick® Pure Almond Extract |
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| | Nutrition (per serving) | Calories: 196 Calories
Fat: 12 Grams
Protein: 4 Grams
Cholesterol: 6 Milligrams
Carbohydrates: 18 Grams
Sodium: 108 Milligrams
Fiber: 2 Grams
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