Ingredients:
- 8 cups popcorn
- 3⁄4 cup chopped toasted almonds
- 1 cup firmly packed light brown sugar
- 1⁄3 cup light corn syrup
- 2 Tbs. water
- 8 Tbs. (1 stick) unsalted butter
- 3⁄4 tsp. salt
- 2 tsp. vanilla extract
Directions:
In a large oiled bowl, combine the popcorn and almonds. Set aside.
In a saucepan over medium heat, combine the brown sugar, corn syrup, water, butter and salt. Boil until a candy thermometer registers 270º to 275ºF. Remove from the heat and stir in the vanilla.
Lightly oil a baking sheet. Pour the caramel over the popcorn mixture and toss with 2 rubber spatulas to coat evenly. Working quickly, using oiled hands, shape the popcorn into small balls and place on the prepared baking sheet. Let cool.
Wrap each popcorn ball in a square of parchment paper, place in a cellophane bag and tie a ribbon at the base of the ball. Makes 25 popcorn ghosts.
In a saucepan over medium heat, combine the brown sugar, corn syrup, water, butter and salt. Boil until a candy thermometer registers 270º to 275ºF. Remove from the heat and stir in the vanilla.
Lightly oil a baking sheet. Pour the caramel over the popcorn mixture and toss with 2 rubber spatulas to coat evenly. Working quickly, using oiled hands, shape the popcorn into small balls and place on the prepared baking sheet. Let cool.
Wrap each popcorn ball in a square of parchment paper, place in a cellophane bag and tie a ribbon at the base of the ball. Makes 25 popcorn ghosts.
Williams-Sonoma Kitchen.
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