YIELD: 5½ CUPS
Such a fun treat to serve at Halloween, or anytime! The sweet and salty combo of kettle corn is hard to resist, so be sure to double the recipe if making for a large crowd.
Directions
Make sure your popcorn is popped and set aside, ready to go in a large bowl.
Have nearby a candy thermometer and a wooden spoon.
Grease a 9 × 13-inch cookie sheet.
In a heavy saucepan, at least 8 inches deep, combine the sugar, corn syrup, margarine, and apple cider.
Over medium heat, bring the mixture to boil, stirring occasionally.
Continue to cook over medium heat and stir regularly using a wooden spoon until your candy thermometer reads 300 °F (or Hard Crack Stage if using the Cold Water Method).
This takes a while.
Patience totally pays off with these, so don’t rush and pull the candy from the stove before it reaches the hard crack stage.
Be sure to wash down the sides!
Remove the candy mixture from the heat and quickly stir in the vanilla extract and vinegar.
Pour HOT candy mixture over the popcorn and stir quickly until evenly coated.
Let cool for about 5 to 7 minutes.
Spread onto a greased cookie sheet and let cool completely.
Using a double boiler, melt the chocolate until smooth.
Drizzle melted chocolate over the candied popcorn and sprinkle with sliced almonds.
Let chocolate harden and then break into bite-size pieces.
Store in an airtight container in the fridge or a cool place where the chocolate will not melt for up to 1 month.
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Ingredients
5½ cups popped popcorn, salted to taste (about ½ cup unpopped kernels)
2 cups sugar
1 cup light corn syrup or agave
½ cup non dairy margarine
¼ cup apple cider
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 cup non dairy chocolate chips
⅔ cup sliced almonds, toasted
