Caramel Almond Popcorn

Caramel Almond Popcorn

1 cup (2 sticks, 250g) butter, plus more for pans

3/4 cup corn kernels

2 1/2 tablespoons oil

2 cups almonds, lightly toasted

2 cups packed light-brown sugar

1/2 cup light corn syrup or Golden Syrup (last year I tried this with liquid glucose and it worked pretty well)

2 teaspoons vanilla extract

1/2 teaspoon almond extract (I omit this... do NOT use almond flavor from India. Way too strong!) :)

3/4 teaspoon salt

1/2 teaspoon baking soda

Preheat oven to 250 degrees. Butter 2 baking sheets; set aside.

Place corn kernels and oil in 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.

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 degrees on a candy thermometer.

Remove pan from heat; stir in extracts, salt, and 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. (I don't usually bake it this long... just watch it and keep tasting it until it tastes crunchy and just right.