Martha Stewart's Chocolate-Almond Popcorn

From Martha Stewart Living.

• Ready In: 1 hr
• Yields: 30 cups

Ingredients

• 25  cups  popped popcorn (from about 1 cup kernels)
• 3  cups  unsalted whole skin-on  almonds, toasted (about 1 pound)
• 1  cup sugar
• 1  cup light corn syrup
• 8  tablespoons unsalted butter
• 1⁄4 cup  unsweetened cocoa powder
• 2  teaspoons coarse salt

Directions

1. Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
2. Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.