1. Mix together warm popcorn and almonds. 2. Spread on a large, well greased baking sheet. 3. In a saucepan over medium-low heat, whisk together the sugar, butter and corn syrup until the sugar dissolves. 4. Increase heat to high and boil without stirring until candy thermometer registers hard-ball stage of 255F (124C)or until 1/2 tsp syrup dropped into very cold water forms a rigid ball that is still a little pliable (about 4 minutes). 5. Remove from heat. 6. Add in the vanilla and baking soda and stir until well combined. 7. Slowly pour over popcorn/almond mixture while stirring gently to coat. 8. Let cool. ---------------------------------------------------------------------------
Nutrition
Ingredients
