INGREDIENTS:
10 cups freshly popped organic popcorn*
2 cups whole almonds
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda
METHOD:
Preheat oven to 225°F. Spray a 15 x 10-inch rimmed baking sheet with non-stick spray and set aside.
Combine freshly popped popcorn and almonds in a large bowl and set aside.
Combine brown sugar, butter, and corn syrup in a medium saucepan. Over low heat, stir the mixture until the sugar dissolves. Increase heat to high and boil for 5 minutes. Remove from heat; stir in vanilla, almond extract, and baking soda.
Pour hot syrup in a thick stream over popcorn and almonds, mixing gently to coat. Empty the popcorn mixture onto the prepared baking sheet, spreading evenly. Bake for 1 hour at 225°F. Remove from oven and cool completely. Break into pieces and store in an airtight container.
*Use ONLY organically grown popcorn. Non-organic popcorn is on the FDA’s list of top ten foods most contaminated with toxic pesticides and chemicals.
