I have been trying to share ideas with you this month about tasty home made gifts for the holiday. I mean who needs another candle, coffee mug or scarf? But if you have a coffee lover on your list, this recipe will turn their taste buds upside down (yes, it’s that good). I made a batch on Friday to see how things would go and before I knew it there was hardly any left. People were snatching it up like addicts. I took a sample to my daughter (one of my toughest taste testers) and she did her normal dainty selection of the popcorn – her first mistake. She set the container of popcorn down (her second mistake) and was just telling me her opinion when other hands started reaching for the popcorn to give their opinion and before we knew it the sample was gone and the mob was asking for more!
You do have to like the taste of coffee to enjoy this recipe, there is only a hint of almond. The fat content is pretty good because I cut back on the butter from the original recipe (Homemade Gift Guru) and I used Blue Bonnet Lite. If you have ever made caramel corn you know it can be a bit tricky but the end result is soooooo worth it. The same goes with this recipe, you do have to make sure you have everything ready ahead of time (in other words don’t go looking for an ingredient once you have started preparing the recipe). Be sure to use Pam when it calls for an item to be sprayed – yes, it’s that necessary! Enjoy and remember don’t blame me if you or the person you give the gift to becomes extremely addicted to this deliciousness 🙂 For comments/questions – firstname.lastname@example.org
Coffee Almond Popcorn
12-14 cups of popped corn (unpopped kernels removed)
1/4 cup Blue Bonnet Lite Margarine
1/4 cup white corn syrup
1 cup packed brown sugar
1/4 cup good quality instant coffee
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. almond extract
1/2 tsp. vanilla
1/2 cup chocolate covered coffee beans – optional
Heat oven to 200 degrees. Spray the inside of a large bowl with Pam, put popped corn in bowl and set aside. Spray Pam on a large cookie sheet with sides. Coat the inside of a med. size sauce pan with Pam. Place oleo, corn syrup, brown sugar, instant coffee and salt into pan. On med. heat stir everything so sugar and coffee are dissolved. Bring the mixture to a boil for about 4-5 min. not stirring. Using a candy thermometer in the mixture bring the mixture to 250 degrees. Be sure to have thermometer in the pan when the mixture first starts to boil or mixture will turn hard. Be sure to have your soda and flavorings ready because once the mixture is the correct temp you need to remove the pan from the heat, stir the soda in the mixture, stirring quickly (it will foam up), add the flavorings and stir to combine. Immediately pour over popped corn you have in large bowl. Carefully stir the mixture to cover as much corn as you can – you must be quick with this step. Put the corn on the cookie sheet and spread it out on pan. Bake in oven for 1 hour, stirring every 15 minutes making sure to stir the corn well. In the last 15 minutes you can sprinkle some chocolate covered coffee beans in the mixture. When you remove the pan from the oven set it to get cool and set up and I know it will be difficult to not start eating it because the smell is wonderful. It will take a bit for the chocolate to set but resist the urge to put in frig. The moisture will wreck all of your hard work. Store the corn in an airtight container. Enjoy!!!!