Cinnamon Caramel Corn With Coconut And Almonds

• 5 quarts To 6 Quarts, Popped Corn, For 5 Quarts You'll Need 1 Cup Unpopped Kernels (I Like To Use White Popcorn, I Think It's Prettier!)
• 1 cup Unsalted Butter
• 2 cups Brown Sugar, Firmly Packed
• 1/2 cups Light Corn Syrup
• 1 teaspoon Salt
• 1 Tablespoon Ground Cinnamon
• 2 teaspoons Cinnamon Extract, , If You Want A More Pronounced Cinnamon Flavor (optional)
• 1/2 teaspoons Baking Soda
• 1 cup Shredded Coconut
• 1 cup Sliced Almonds

1. Preheat oven to 250u0b0F.
2. Spread freshly popped corn into two large, shallow sheet pans with sides. Remove any un-popped kernels. Place pans in the oven to keep warm and crisp.
3. Combine butter, brown sugar, corn syrup, and salt in a 2-quart heavy saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248u0b0F on a candy thermometer).
4. Remove from heat and stir in cinnamon and the optional cinnamon extract. I like the very natural cinnamon flavor attained from only using the ground cinnamon, but do as you want. Then stir in baking soda. Syrup will foam.
5. Take popped corn from oven and sprinkle evenly with coconut and almonds. Pour hot caramel mixture over popcorn, in a fine stream. Stir to mix well. Return to oven for 45 minutes, stirring and scraping up caramel from pan the bottom of the pans every 15 minutes. Cool and serve or store in an airtight container for up to a week.

kernels, butter, brown sugar, light corn syrup, salt, ground cinnamon, cinnamon, baking soda, coconut, almonds

Taken from tastykitchen.com/recipes/desserts/cinnamon-caramel-corn-with-coconut-and-almonds/ (may not work)