Caramel-Almond Popcorn

Jb Tyler, TX's Note:

Crunchy old-time favorite popcorn. I adapted this recipe to make it quickly in the microwave. Makes a great gift, just put into a decorative jar. This won't last long around the house. We substitute pecans for the almonds in this recipe, just a personal preference. If you are popping your own corn use about 1/2 cup popcorn kernels.

• Total Time: 1 hrs 20 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Serves: 13-14

Yield: 1.0 bag

• 1 bag micro-wave popcorn
• 2 cups almonds
• 1 ¼ cups brown sugar
• ¼ cup unsalted butter
• ¼ cup corn syrup
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• ½ teaspoon salt
• ¼ teaspoon baking soda

Directions:

1. Preheat oven to 250 degrees F.
2. Pop popcorn according to directions.
3. Generously butter a heavy large baking pan. Mix warm popcorn and almonds in prepared pan. Place in oven while preparing syrup.
4. In a large microwave-safe bowl, combine brown sugar, butter and syrup - Microwave until the butter is almost melted, stir until sugar is no longer grainy. Microwave about 3 minutes, watch carefully, allow it to boil, but you may have to start/stop it to keep it from boiling over. Each microwave seems to have a different power. carefully remove from microwave, stir in remaining ingredients, the soda will make it foam up. Pour this mixture over the popcorn and nuts. Stir well. Bake for about an hour, stiring every 20 minutes or so. Remove from oven, stir and allow to cool. After the popcorn cools, store it in an air-tight container or a ziplock bag.