I was a little embarrassed to post this recipe last year from the results I got then so I’ve held on to it. It comes as a special request by a friend who thought it was to die for last year. It is good, but it just soaked up the popcorn into little pieces. I did a little more research on it and some trial and error found that letting it cool to warm/room temperature before pouring it on the popcorn really changed the outcome. I also let the mixture thicken up so it took longer then 3 minutes of boiling to do the trick.


Amaretto Caramel Corn
(Adapted from

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12 cups popped popcorn
1 cup whole unblanced almonds
½ cup margarine or butter
½ cup firmly packed brown sugar
½ cup amaretto

Heat oven to 200 degrees F. Arrange popcorn in two 15×10 inch jelly roll pans; sprinkle almonds over popcorn.


Bring mixture to a boil, stirring occasionally. Boil 3 minutes. Remove from heat.


Pour over popcorn mixture; toss until thoroughly coated.


Bake at 200 degrees F. for 1 hour, stirring every 15 minutes. Remove from oven, spread on foil or waxed paper to cool. Store in loosely covered container.
Makes 6 ½ cups.

Here’s how it looked last year:


Now here’s how it looked this year:


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