12 C unsalted popped corn
1 C toasted whole almonds
1 C toasted pecan halves
½ C butter
½ C brown sugar
½ t vanilla powder (optional – this is Dawn’s addition)
½ t almond extract (optional – this is Dawn’s addition)
½ t salt
Combine popcorn and nuts.
Melt butter. Stir in sugar, salt, vanilla powder and almond extract. Cook about 30 seconds.
Pour over popcorn and stir.
Spread on jellyroll pan or cookie sheet.
Bake for 10 minutes at 350 stirring once.