Make the Cookies

Cup of Yum
1. In a large glass bowl, combine the butter, granulated sugar and brown sugar.
2. Using a hand mixer, whip the butter with the sugars until light and combined.
3. Add the egg and vanilla extract. Blend using the hand mixer until incorporated.
4. Measure out the flour, salt and baking soda. Stir in with the hand mixer until all the dry ingredients have been mixed into the dough.
5. Add the chopped caramel corn and roasted salted almonds. Using a plastic spatula, fold them into the dough.
6. Refrigerate the dough for 20 minutes.
7. Preheat the oven to 350°F. Line a baking sheet with a nonstick baking mat or parchment paper.
8. Using a cookie scoop, scoop the cookies onto the prepared baking sheet, spacing out evenly so the cookies can spread a little as they bake.
9. When all the cookies have been scooped, transfer the baking sheet to the preheated oven.
10. Bake for 10-12 minutes, or until the cookies are golden brown.
11. Remove from the oven, and transfer to a cooling rack.
12. Repeat as many times as necessary to make all the cookies.
13. Let the cookies cool completely before glazing them.

Make the Glaze and Glaze the Cookies

1. In a medium-sized glass bowl, combine the warm browned butter with the powdered sugar. Season with salt and add the water.
2. Using a whisk, stir the ingredients together until they become a glaze. It should be slightly thick, but not too thick to drizzle over the cookies.
3. Once the cookies have completely cooled, drizzle with the glaze.
4. Enjoy immediately!