1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds
Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium
heat. Cook to 265-275 degrees F on a candy thermometer (hard ball stage). Watch
the mixture closely so that it doesn't boil over.
While candy cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3
bags of popcorn on one large or two small cookie sheets. Put the popcorn into the
oven set at its lowest temperature. This will keep the popcorn hot so that the candy
will coat better.
When candy has reached the hard ball stage, add the vanilla extract.
Remove the popcorn from the oven and, working quickly, pour the candy over the
popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy.
Put the popcorn back into the oven for five more minutes, then stir once again.
This will help to coat each kernel. You can repeat this step once more if necessary
to get all of the popcorn coated. Pour popcorn onto a large sheet of wax paper to
cool. Spread the popcorn out, but be careful...it's hot.
When popcorn is cool, break it up and immediately put it into a tightly sealed
container, such as Tupperware. This will ensure that it stays fresh. This will get
stale very quickly in moist climates if left out.