Spread popcorn in 2 large, deep roasting pans. Bring sugar, corn syrups and water
to boil in 4-quart saucepan. Add butter and cook, stirring occasionally, until a
candy thermometer registers 300 degrees F to 310 degrees F. When mixture forms hard,
brittle threads, it's ready. Remove from heat.
Carefully stir in salt, baking
soda and vanilla extract. Because the candy is very hot, the vanilla extract will
spatter and the mixture will foam. Pour over popcorn and stir to coat. Let cool.
Up to 2 days before giving, break up large chunks, spread coated popcorn on two
cookie sheets. Melt chocolate chips according to package directions. Drizzle over
popcorn and, before chocolate hardens, sprinkle with almonds. Let stand at room
temperature until chocolate hardens.
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