Recipes Almond Caramel Popcorn with Milk Chocolate Drizzle Developed by Chef Richard Cusick on behalf of Almond Board of California. Difficulty Medium Ingredients Serves: 36 Preparation Method for Popcorn: Use a hot air popper to pop the popcorn. Spread the popcorn and almonds on a sheet pan lined with a silicone baking mat and let it come to room temperature. Method for Caramel: In a heavy-bottomed saucepot, combine the brown sugar, corn syrup, and butter. Bring them to a boil, stirring until the sugar dissolves. Cook the mixture on medium-high heat until the temperature reaches 300 degrees F. Add the vanilla extract, almond extract, salt, and baking soda. Stir until combined. Pour the caramel over the popcorn and almonds. Mix until the popcorn is coated. Let it cool. To Temper the Chocolate: Melt 4 ounces of the chocolate in a plastic bowl in 30-second intervals in the microwave until the temperature reaches almost 115 degrees F. Stir after each 30 seconds. When the temperature is close to 115 degrees, lower the cooking time to 15 seconds. Do not overheat the chocolate or it will seize. Add the remaining 2 ounces chocolate to the bowl and stir until the temperature is 86 degrees F. The chocolate is ready to drizzle on the popcorn. Pour the chocolate into a pastry bag. Cut a small hole in the pastry bag and drizzle the chocolate over the popcorn. Let it cool. Nutritional Info Per Serving NAME AMOUNT Calories 227 Fat 10 g Saturated Fat 4 g Mono Fat 4 g Poly Fat 1 g Protein 4 g Carbohydrates 33 g Fiber 3 g Cholesterol 11 mg Sodium 60 mg Calcium 45 mg Magnesium 46 mg Potassium 142 mg Vitamin E 2 mg Did you know? In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.