Total Time
2hrs 5mins
Prep 45 mins
Cook 1 hr 20 mins

I made this for Christmas gifts the teachers loved it.

Ingredients Nutrition

Directions

  1. Preheat oven to 250.
  2. Butter 2 baking sheets; set aside.
  3. Place corn kernels and oil in a large pot, partially covered, over medium heat. Once popping begins shake pan frequently; when popping slows down, about 3 seconds between pops, remove pan from heat and uncover. Transfer popped corn to a large bowl; add almonds. Set aside.
  4. In a medium saucepan, combine sugar, butter and corn syrup over medium high heat; stir to dissolve sugar and melt butter. Cook, stirring constantly, until it reaches 255 on a candy thermometer.
  5. Remove from heat; stir in extracts, salt,a nd baking soda. Working quickly, pour over popcorn and almonds; toss with wooden spoons while rotating the bowl. When completely coated, divide evenly between prepared baking sheets. Bake, stirring occasionally, for 1 hour and 20 minutes; popcorn will crisp when cooled.

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