Caramel Corn with Almonds

Sweet, sticky and salty, Caramel Corn with Almonds is the perfect treat to enjoy while bingeing on your favorite show or movie. This traditional sweet treat is made even more delightful by the addition of almonds.

Overhead view of popcorn in bowl on linens next to beverage

You know when you suddenly have an intense craving for no reason whatsoever?

… That happens to me about once a week.

I know what you’re thinking, and no, I am not pregnant. This is just the way I am, for whatever reason. I sometimes cringe when I think about what my cravings will become when I actually am with child. (Let’s not think about it too much right now, mmmkay? Even if we have laughed about this quite a bit because I will definitely be that pregnant lady who wants a mayonnaise and pickle sandwich in spite of my current dislike of both.)

And since I generally like to listen to my body, so long as its requests aren’t too strange, I will generally give in.

This was a lesson learned a LONG time ago at the beginning of college when I had the hankering for a shudder-inducing babysitter night staple from my childhood: fish sticks and macaroni and cheese. I talked about it for weeks. WEEKS. (Literally. ) Finally, one of my girlfriends told me calmly that if I was craving it so much, that maybe I needed to listen to my body and give in.

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    I did.

    And I haven’t eaten fish sticks since. (Thank goodness!)

    So, anyway, back to that initial line about a craving that just hits you upside the head all of a sudden…

    A few weeks ago, I had a mid-evening crazy hankering for caramel corn. We’d already eaten dinner, and we were settling down to watch the first few episodes of House of Cards (which is ABSOLUTELY FANTASTIC, in case you haven’t seen it and/or were wondering my opinion.) I began searching caramel corn recipes, stumbling upon an awesome one within minutes.

    Within ten minutes, my version of that very popular recipe was roasting in the oven.

    And an hour later when it came out?

    Let’s just say I’ve found a winner. And I may or may not have made it at least five more times over these past few weeks because, umm, it’s that good. And because, clearly, I have no self-control.

    Caramel Corn with Almonds in a white bag on top of linens

    Caramel Corn with Almonds

    Erin Parker, The Speckled Palate
    Sweet, sticky and salty, Caramel Corn with Almonds is the perfect treat to enjoy while bingeing on your favorite show or movie. This traditional sweet treat is made even more delightful by the addition of almonds.
    5 from 1 vote
    Servings 10 servings
    Calories 135 kcal
    Prep Time 15 minutes
    Cook Time 1 hour
    Cooling Time 10 minutes
    Total Time 1 hour 25 minutes


    • 5 cups popped popcorn lightly salted and buttered
    • cup whole almonds*
    • cup light brown sugar packed
    • 3 tablespoons unsalted butter
    • 1 tablespoon light corn syrup
    • teaspoon salt
    • ¼ teaspoon baking soda
    • 1 teaspoon pure vanilla extract

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    • Place the popped popcorn into a shallow, greased baking pan. (I used a jelly roll pan.) Sprinkle the almonds on top of the popcorn and set aside.
    • Preheat the oven to 250°F.
    • In a skillet, combine the brown sugar, corn syrup, butter and salt.
    • Bring the mixture to a boil over medium heat, stirring to blend the ingredients together. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
    • Remove from the heat, and stir in the baking soda and vanilla.
    • Immediately pour the caramel sauce over over the popcorn, and stir to coat. (Don’t be too worried about the popcorn not being completely coated at this point.)
    • Bake for 1 hour, removing the pan, and giving it a good stir every 15 minutes.
    • Line the counters with waxed paper.
    • Pour the caramel corn out onto the waxed paper and separate into pieces. Allow to cool completely, then enjoy or store in airtight containers.


    *Do not use almond slivers. Use whole almonds or large almond pieces. The slivers will sink to the bottom and not be coated in any caramel if you do.
    A bag of microwave popcorn makes about 5 cups.


    Serving: 1 servingCalories: 135kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 9mgSodium: 149mgFiber: 1gSugar: 8g
    Keyword afternoon snack, easy popcorn recipe, easy snack mix, popcorn, popcorn recipe, sweet popcorn recipe
    Course Desserts & Sweet Treats
    Cuisine American
    Tried this recipe?Let us know how it was!

    Caramel Corn with Almonds in a white bag on top of linens

    Do you have these intense cravings, too?

    Are you a Caramel Corn fan?

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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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      1. You’re smart, Kelly. I generally avoid things like this, too, because I lack the self-control.. and then I found this recipe. Sorry in advance.

    1. Love the look of the popcorn and the looks of the yummy recipe. Do you think it rivals the carmel popcorn you ate as a child… which was a knock off recipe of Charles Maund Jr.’s Halloween treats? So sorry about the fish sticks and mac n’ cheese when you were little. I once thought that you and Leigh loved that combo as a special treat when the sitter came.
      Ah… yet another memory that is not so true! My learning curve continues to grow.
      xoxoxo, your mother ( provider of fish sticks with macaroni and cheese dishes)

      1. Thanks, Mom! I think it probably rivals the popcorn I ate as a child. Sadly, I could never master the recipe y’all had for that… and I might have burned a few pans in the process of it, too.

        You’re right: I loved fishsticks and mac ‘n cheese as a child. It wasn’t until I was older that I realized they were kind of, umm, gross. So it wasn’t you. I just grew out of my love for them.

        xoxo right back!

    2. Hooray for caramel corn! It’s so great with nuts for extra crunch. I actually like mine best with roughly chopped almonds, and I haven’t had any problems with them not sticking to the corn…but I can see thin slivers being problematic. 🙂

      1. Agreed! Hooray for caramel corn! And for nuts adding an additional crunch to it. I’ll have to give the rough chopped almonds a go in this recipe because the whole almonds are a bit bulky — and delicious — and I feel like maybe the chopped ones would be the same size as the kernels. Good call, girl!

    3. Lady! I know what you mean about those weird cravings! Sometimes all I can think is that one weird food thing (I’ve stayed awake sometimes obsessing). So glad I’m not the only one. And this caramel corn is so worth craving after. I love love love love love popcorn coated with sticky caramel.

    4. Sounds delicious and I love the idea that it roasts in the oven rather than cooking stovetop – less mess is ALWAYS good! So glad to have found your blog and am looking forward to reading more. Danielle with Welcome Company

      1. Thanks so much, Danielle! It is wonderfully — and dangerously — delicious, and I agree about less mess being better. So glad you found my blog! Thanks for stopping by and leaving a comment!

    5. I love caramel corn and so this sounds like one addictive recipe to me! I always buy bags of it at the Kernals at the mall but I have never made my own. I think the crunch of the almonds in this is a winner for me!

      I have some pretty crazy cravings as well and I basically have to end up giving in eventually or I never feel satisfied with whatever else i’m eating. Nothing as odd as fish stick and mac n cheese lol but I’ve once had a hankering for a jar of dill pickles with a side of gummy worms (not pregnant) haha.

    6. 😉 hooray for pop! As my 3 year old nephew
      says, he’s allergic to dairy, can I sub coconut
      oil for the butter in this recipe?

      1. Aww, so sweet! I’m sure you could sub coconut oil for the butter in this recipe, though I’ve never done that. I’d be interested to hear what you think if you DO sub it! (Coconut oil is SO GOOD.)

          1. You’re welcome! I’m interested how it turns out. Fingers crossed for you! I’ve subbed coconut oil for butter before without issues, so I hope it’s the same in this dish.

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