1 cup (2 sticks) unsalted butter, plus more for pans
3/4 cup corn kernels
2 1/2 tablespoons canola oil
2 cups almonds, lightly toasted
2 cups packed light-brown sugar
1/2 cup light corn syrup
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
3/4 teaspoon salt
1/2 teaspoon baking soda
Heat oven to 250 degrees F. Butter two baking sheets; set aside.
Place corn kernels and oil in large pot, partially covered, over medium heat.
Once popping begins, shake pan frequently; when popping slows down, about 3 seconds
between pops, remove pan from heat and uncover. Transfer popped corn to a large
bowl; add almonds. Set aside.
In a medium saucepan, combine sugar, butter and corn syrup over medium-high heat;
stir to dissolve sugar and melt butter. Cook, stirring constantly, until it reaches
255 degrees F on a candy thermometer.
Remove pan from heat; stir in extracts, salt and baking soda. Working quickly,
pour over popcorn and almonds; toss with wooden spoons while rotating the bowl.
When completely coated, divide evenly between prepared baking sheets.
Bake, stirring occasionally, for 1 hour and 20 minutes; popcorn will crisp when cooled.