2 bags of popped microwave popcorn, remove unpopped kernals
2 cups brown sugar
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¼ cup corn syrup
1 stick of butter
¼ tsp salt
¼ tsp baking soda
¼ tsp Almond Extract
½ tsp Vanilla
Method:
Pop your two bags of popcorn and separate out all the unpopped kernals. Dump into a very large bowl, or casserole pan to be used for tossing it with the caramel.
In a small saucepan, melt the stick of butter, then add the brown sugar and corn syrup.
Stir well to melt the sugar, then bring up to the temperature of 250 degrees without stirring.
When the mixture reaches 250 degrees, remove from heat and add the salt, baking soda, vanilla and almond extract. Stir vigorously to combine. The mixture will wildly bubble up but stirring it will keep it from over flowing the saucepan.
Once the bubbling settles, pour the entire mixture over the popped popcorn , rolling and tossing it all around to make sure the popcorn is completely coated.
Once the mixture is ready, dump it all into a baking sheet and spread it out flat. Place in an oven preheated to 250 degrees bake slowly for 1-1/2 hours. This is to completely dry out the mixture and set the caramel.
Once done, cool completely and put into an air tight container. Will keep for 2 weeks or more if moisture is kept out!