#caremal

Ingredients:

2 cups Fisher Pecans, cut in half

8 cups popped popcorn, about 1 cup of kernels

2 cups brown sugar, packed

½ cup (1 stick) butter

½ cup light corn syrup

2 teaspoons vanilla extract

½ teaspoon almond extract

½ teaspoon salt

½ teaspoon baking soda

2 cups candy corn, optional

Instructions:

Preheat oven to 350 degrees

Place pecans on cookie sheet and bake for about 8-10 minutes or until toasted and fragrant

Reduce oven temperature to 250 degrees

Combine popcorn and pecans in a large bowl and set aside

In a medium heavy saucepan, combine brown sugar, butter and corn syrup

Bring to a boil over medium-high heat, stirring until the butter is melted

Cook mixture until it reaches 250-270 degrees, using a candy thermometer – about 4 minutes, do not stir

Remove from heat and add vanilla, almond extract, salt and baking soda, stir to combine

Carefully pour over popcorn mixture, toss well to combine

Place on greased cookie sheet and bake for about 1 hour stirring occasionally. Mixture should be dry but a little soft to the touch

Remove from oven, pour back into large bowl and add candy corn if desired

Store in airtight container up to 2 weeks