Caramel Almond Popcorn

• 1 cup unsalted butter
• 34 cup corn kernel
• 2 12 tablespoons canola oil
• 2 cups almonds, lightly toasted
• 2 cups packed brown sugar
• 12 cup light corn syrup
• 2 tablespoons vanilla
• 12 teaspoon almond extract
• 34 teaspoon salt
• 12 teaspoon baking soda

1. Preheat oven to 250.
2. Butter 2 baking sheets; set aside.
3. Place corn kernels and oil in a large pot, partially covered, over medium heat.
4. Once popping begins shake pan frequently; when popping slows down, about 3 seconds between pops, remove pan from heat and uncover.
5. Transfer popped corn to a large bowl; add almonds.
6. Set aside.
7. In a medium saucepan, combine sugar, butter and corn syrup over medium high heat; stir to dissolve sugar and melt butter.
8. Cook, stirring constantly, until it reaches 255 on a candy thermometer.
9. Remove from heat; stir in extracts, salt,a nd baking soda.
10. Working quickly, pour over popcorn and almonds; toss with wooden spoons while rotating the bowl.
11. When completely coated, divide evenly between prepared baking sheets.
12. Bake, stirring occasionally, for 1 hour and 20 minutes; popcorn will crisp when cooled.

unsalted butter, corn kernel, canola oil, almonds, brown sugar, light corn syrup, vanilla, almond, salt, baking soda

Taken from www.food.com/recipe/caramel-almond-popcorn-170600 (may not work)