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
Preheat oven to 225°F. Spray 15 x 10 baking sheet with non-stick spray and set aside.
Combine freshly popped popcorn and almonds in large bowl and set aside.
Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 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 popcorn mixture onto prepared baking sheet, spreading evenly. Bake for 1 hour at 225°F. Remove from oven and cool completely. Break into pieces and store in 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.