Butter a large bowl with softened butter. In the bowl toss together the
almonds and the popped popcorn.
In a saucepan with high sides, melt the butter. Add honey and salt. Bring
to a boil, stirring constantly and allow to boil for five minutes. Remove from
heat and stir in baking soda and vanilla extract. Pour over popped popcorn and
stir to coat.
Place on large cookie sheet and bake at 300 degrees F for 30 minutes,
stirring every 10 minutes.
Remove from oven, loosen from pan and cool.
Yields 4 quarts.
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