INGREDIENTS

INSTRUCTIONS

Preheat oven to 250. Generously butter heavy large baking pan. Mix
warm popcorn and almonds in prepared pan. Place in oven while
preparing syrup. Combine brown sugar, butter and corn syrup in heavy
medium saucepan. Whisk over medium-low heat until sugar dissolves and
butter melts. Attach clip-on candy thermometer to side of pan.
Increase heat to high and boil with-out stirring until thermometer
registers 255, occasionally brushing down sides of pan with wet  pastry
brush, about 4 minutes. Remove from heat. Stir in vanilla  extract,
almond extract, salt and baking soda (mixture will bubble).  Gradually
pour syrup over popcorn and almonds, gently st irring to  coat popcorn
and nuts completely. Bake until caramel feels dry,  stirring
frequently, about 1 hour 20 minutes. Remove from oven. Using  metal
spatula, scrape mixture from bottom of pan to loosen. Cool  completely
in pan.  Copyright credit: 1996 by Bon Appetit © 1996 Lifetime
Entertainment  Services. All rights reserved.  Formatted using MC
Buster by Barb at PK  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3363
Calories From Fat: 1612
Total Fat: 189.9g
Cholesterol: 122mg
Sodium: 1622.5mg
Potassium: 2358mg
Carbohydrates: 394.8g
Fiber: 30.1g
Sugar: 347g
Protein: 58.9g