INGREDIENTS
Makes about 18 cups.
1 cup (2 sticks) unsalted butter
3/4 cup corn kernels
2 tablespoons plus 1 1/2 teaspoons canola oil
2 cups raw almonds
2 cups packed light-brown sugar
1/2 cup light corn syrup
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
3/4 teaspoon salt
1/2 teaspoon baking soda
1. Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.
2. Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat.
3. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks. Popcorn can be stored in airtight containers up to 1 week.
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