Directions:
- Line 1 large, rimmed baking sheet with nonstick aluminum foil or parchment paper; set aside. Combine popcorn and almonds in a very large bowl; set aside.
- Combine butter, corn syrup, and brown sugar in a large (3-quart), heavy pan. Cook over medium-low heat, stirring often, until butter melts and sugar dissolves. Increase heat to medium, and bring to a boil. Cook, without stirring, until mixture reaches 254° (very hard ball) on a candy thermometer. Remove from heat.
- Stir in salt, baking soda, and vanilla extract. (Mixture will bubble.) Quickly pour mixture over popcorn and nuts; toss gently to coat. Transfer popcorn mixture to prepared baking sheet.
- Bake at 250° for 45 minutes, stirring occasionally. Remove from oven; cool completely. Store in an airtight container for up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4417.19 Kcal (18494 kJ) | ||
| Calories from fat | 1832.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 203.63g | 313% | |
|---|---|---|---|
| Cholesterol | 488.05mg | 163% | |
| Sodium | 3223.06mg | 134% | |
| Potassium | 1165.27mg | 25% | |
| Total Carbs | 656.51g | 219% | |
| Sugars | 561.78g | 2247% | |
| Dietary Fiber | 18.21g | 73% | |
| Protein | 21.24g | 42% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 8.8mg | 49% | |
| Calcium | 517mg | 52% | |
| Amount Per 100 g | |||
| Calories | 441.34 Kcal (1848 kJ) | ||
| Calories from fat | 183.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.35g | 313% | |
|---|---|---|---|
| Cholesterol | 48.76mg | 163% | |
| Sodium | 322.03mg | 134% | |
| Potassium | 116.43mg | 25% | |
| Total Carbs | 65.59g | 219% | |
| Sugars | 56.13g | 2247% | |
| Dietary Fiber | 1.82g | 73% | |
| Protein | 2.12g | 42% | |
| Vitamin A | 0.2mg | 76% | |
| Iron | 0.9mg | 49% | |
| Calcium | 51.7mg | 52% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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