Honey Crackle Corn

• 3 quarts freshly popped corn
• 1 cup sliced almonds
• 1/2 cup butter or 1/2 cup margarine
• 1 cup light brown sugar, packed
• 1/4 cup honey
• 1 teaspoon vanilla extract

1. Turn popped corn into a large, shallow roasting pan (I use a disposable aluminum roasting pan); sprinkle almonds over corn.
2. Melt butter or margarine in a 1-quart saucepan; stir in honey and brown sugar.
3. Cook, stirring, over medium heat until mixture comes to a boil; simmer without stirring for 5 minutes.
4. Remove from heat and stir in vanilla; pour mixture over popped corn and almonds and stir until well mixed.
5. Bake at 250 F for 1 hour, stirring well every 15 minutes.
6. remove from oven and continue stirring as mixture cools - this keeps the popcorn from clumping up and helps give the "store-bought" appearance.
7. Cool completely and store in a tightly covered container.

freshly popped corn, almonds, butter, light brown sugar, honey, vanilla

Taken from www.food.com/recipe/honey-crackle-corn-135397 (may not work)