2 bags microwave popcorn (bags have approximately 4.5 cups of popped corn each)
1 (2 ounce) bag slivered almonds (approximately 1/2 cup)
1/2 cup brown sugar
1/4 cup light corn syrup
1/4 cup butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Preheat oven to 250 degrees.
Pop corn according to instructions on bag. Place popcorn and almonds on two cookies sprayed with nonstick spray and place in oven for 5-10 minutes while you prepare the caramel.
In large saucepan over medium heat add brown sugar, corn syrup and butter over medium low heat. Bring to a low boil stirring constantly. Continue boiling over low heat without stirring for 4 minutes. Remove from heat and add baking soda and vanilla. Drizzle over popcorn and nuts turning to coat.
Place back in oven at 250 degrees for one hour. Stirring every 10-12 minutes. Remove from oven, allow to cool and separate any pieces that are stuck together.
I use Orville Redenbachers Naturals Simply Salted.