Although I call for corn syrup in this recipe, I have also made with brown rice syrup (substituting the same amount of brown rice syrup for corn syrup). It's a little less sweet, has a lower glycemic index and tastes a bit more caramel-like, but if you're into health foods, it is worth a try.
You can use store-bought popcorn, microwave popcorn or pop your own for this recipe. If you're making your own, be sure to check out my review of the Whirley Pop Popcorn Popper.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 8-12 servings
- 12 cups popped popcorn
- 1 cup roasted, salted almonds
- 1/4 cup butter
- 1 cup corn syrup
- 12 oz. package semisweet chocolate chips
- Preheat the oven to 250 degrees F.
- Place the popcorn and almonds in a large mixing bowl. Line a jelly roll pan (compare prices) or a baking sheet that has sides (not a cookie sheet) with parchment paper.
- Melt the butter, corn syrup and chocolate chips in a medium saucepan over medium-low heat. Bring the mixture to a low boil. Pour over the popcorn and almonds. Stir to coat well.
- Spread the mixture onto the prepared baking sheet in an even layer. Bake in the preheated oven for 30-35 minutes, stirring every 10 minutes or so.
Store in an airtight container.
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