Ceiba Caramel Corn

David and Simone make this in advance and wrap in colorful bags for memorable parting gifts. Prep: 10 minutes, Cook: 1 hour 15 minutes.

Yield: Makes 12 cups

Ingredients

• 6  tablespoons  unsalted butter
• 1  cup  packed light brown sugar
• 1/4  cup  light corn syrup
• 2  tablespoons  water
• 1  teaspoon  salt
• 1/2  teaspoon  baking soda
• 1  tablespoon  vanilla extract
• 1/2  cup  (2 oz.) sliced almonds, lightly toasted
• 12  cups  popped popcorn (2 bags popped)

Preparation

1. Preheat oven to 250°.

2. Combine first 5 ingredients in a small saucepan, and cook over medium heat, stirring until sugar dissolves. Bring to a boil; cook, without stirring, 8 minutes or until sugar reaches 260° on a candy thermometer. Remove from heat; quickly stir in baking soda and vanilla. Pour hot caramel over popcorn, add almonds, and quickly coat popcorn.

3. Spread popcorn mixture on lightly greased baking sheets. Bake at 250° for 1 hour, stirring every 10 minutes. Remove from oven, and let cool. Store in airtight containers.