If your into making candy and enjoy being creative with popcorn, this could be a fall hit in a bowl! Stovetop popped corn with a unique twist of spice makes this corn oh so nice! You can opt for any version of popcorn as far as popping it stovetop or a high quality pre-popped in a bag. I always prefer to make it myself and control the salt and butter. This recipe is for the flavor to toss it in!
12 cups air-popped popcorn (about 1/2 cup of popcorn kernels)
1 cup toasted sliced almonds
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
8 tablespoons unsalted butter
1 cup light brown sugar, lightly packed
2 tablespoons molasses
1 tablespoon water
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Place the popcorn and almonds in a large bowl and set to the side. Line a large baking sheet with parchment paper or a silpat liner, set aside. Sift the baking soda, cinnamon, ginger, nutmeg, and cloves together in a bowl, set aside.
Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305F (hard crack stage), stirring occasionally. Carefully stir in the vanilla and baking soda/spice mix.
Pour the toffee over the popcorn and use two heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout. Spread the popcorn out onto the prepared baking sheet.
Let the popcorn cool and then break apart.