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Gourmet Snack: Amaretto Caramel Corn

I had no idea how simple it was to make caramel corn until this recipe enticed me to try. I was not disappointed!

Amaretto Caramel Corn

3 quarts (12 cups) popped popcorn
1 cup whole unblanched almonds
1/2 cup margarine or butter
1/2 cup firmly packed brown sugar
1/2 cup amaretto

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

In small saucepan, melt margarine over low heat; stir in brown sugar and amaretto. Bring mixture to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn mixture; toss until thoroughly coated. Bat at 200°F. for 1 hour, stirring every 15 minutes. Remove form oven; spread on foil or waxed paper to cool. Store in loosely covered container. 6-1/2 cups.

Source: Pillsbury Classic Cookbooks #82, 1987


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