Maple Caramel Popcorn
10 Cups plain popped popcorn
1 cup whole almonds
1 cup of butter
½ cup of maple syrup, grade rich amber
2/3 brown sugar
2/3 white sugar
1 tsp vanilla
½ tsp of baking soda
Roast nuts in oven. Combine popcorn and nuts in a large roasting pan
In a medium sauce pan, blend the butter, sugars and syrup over medium heat, stirring until completely melted. Once melted, discontinue stirring and insert candy thermometer. Cook the caramel mixture until it reaches 280 degrees F (140C). Remove caramel from heat and add vanilla and baking soda, stir rapidly making sure it becomes well blended. Pour of popcorn and nut mixture immediately.
With a large wooden spoon, quickly stir popcorn until it is completely covered evenly. WARINING: Do not let caramel touch your hands it is extremely HOT!!!!!!! Transfer the popcorn onto baking sheets.
To cool candy quickly, place the baking sheets in the refrigerator. When cool, the candy should easily break apart into pieces. Store in airtight refrigerated container