Go Back Email Link
+ servings
Close up shot of caramel corn in a clear bag

Amaretto Salted Caramel Popcorn

This popcorn is so addictive it needs to come with a waiver!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6 cups
Calories 481kcal


Popcorn Mix

  • 1 Tbsp canola oil
  • 1/3 cup yellow popcorn kernels I used jumbo from Bulk Barn
  • 1 1/2 cups salted roasted almonds

Amaretto Salted Caramel

  • 1/3 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 3 Tbsps corn syrup
  • 3/4 tsp flaky sea salt
  • 1/2 tsp baking soda
  • 2 oz amaretto liqueur


  • Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
  • Heat oil in a large dutch oven, large enough to stir in the final popcorn volume and almonds. Add the popcorn. The oil should be hot enough for the kernels to sizzle when they hit the pan.
  • Cover and cook over medium heat, shaking the pan until the kernels stop popping, about 3-4 minutes. Transfer popcorn to a large bowl to cool. Remove unpopped kernels.
  • Wipe the pot clean with a paper towel. Return pot to the stove end melt the butter over medium high heat. Add sugar and corn syrup and stir to combine.
  • Allow mixture to cook, without stirring, until deep amber colour, about 5 minutes. (A candy thermometer should read 325 degrees).
  • Remove the pot from the heat and add the salt and baking soda. Stir and it will be quite foamy. Stir in the amaretto, carefully, since it may sputter.
  • Immediately add popcorn and almond and stir until evenly coated.
  • Pour the popcorn mix out onto the lined baking sheet. Smooth it out to the edges so it is a single layer. Bake for one hour, stirring every 15 minutes to break up the clumps.
  • Cool completely on the baking sheet, then transfer to an airtight container. Can be stored up to a week.


Note:  To double, prepare 2 large bowls and line 2 baking sheets.  Pop the popcorn in 2 batches and transfer to the bowls to cool with the almonds.  Make a double batch of the caramel.  When done pour half into each bowl of popcorn mixture and stir.  Work quickly so the caramel doesn't harden before you get it mixed in.  When baking exchange the top sheet and the bottom sheet when stirring each 15 minutes.


Calories: 481kcal | Carbohydrates: 44g | Protein: 9g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 411mg | Potassium: 301mg | Fiber: 6g | Sugar: 31g | Vitamin A: 315IU | Calcium: 113mg | Iron: 2mg