Smoked Paprika Caramel Corn with Honey Almonds

• 8 cups Popped Popcorn, Kernels Removed (use Store Bought Or Homemade)
• 1/2 cups Honey Roasted Almonds, Whole Or Sliced (up To Double This Amount If Desired)
• 3/4 cups Unsalted Butter
• 1- 1/2 cup Packed Brown Sugar
• 1/2 teaspoons Salt
• 1 Tablespoon McCormick Smoked Paprika
• 1/4 cups Plus 2 Tablespoons Light Corn Syrup
• 1 teaspoon Baking Soda

1. 1.
2. Preheat oven to 200 F. 2.
3. In a large bowl, combine popcorn and almonds.
4. 3.
5. In a large pot (see note) over medium heat, combine butter, brown sugar, salt, paprika, and corn syrup.
6. Boil for 5 minutes and remove from heat.
7. 4.
8. Carefully stir in baking soda.
9. The caramel will thin get fluffy and almost double in size.
10. 5.
11. Pour over the popcorn.
12. Gently stir to coat well.
13. 6.
14. Spread it evenly onto a large baking sheet (use two sheets if necessary) for 1 hour, gently stirring every 15 minutes.
15. Remove from oven.
16. Spread on waxed paper to dry.
17. 7.
18. Eat in fistfuls.
19. Note: Your caramel will double or triple in size when you add the baking soda, so you need to use a large pot.

honey, butter, brown sugar, salt, paprika, syrup, baking soda

Taken from tastykitchen.com/recipes/appetizers-and-snacks/smoked-paprika-caramel-corn-with-honey-almonds/ (may not work)