3 quarts. popped popcorn
1/2 cup almonds
1 cup sugar
1/2 cup honey
1/2 cup light corn syrup
1 cup peanut butter
1 teaspoon vanilla
In large roasting pan, combine popcorn and almonds. Keep warm in 250º oven.
Butter 2 quart saucepan. Combine sugar, honey and corn syrup and bring to boil, stirring constantly.
Boil hard 2 Minutes, remove from heat. Stir in peanut butter and vanilla immediately.
Pour over popcorn mixture stirring to coat.
Break into bite size pieces and store in container for 3 weeks before serving.
-John Finley