Ingredients

6 cups popped popcorn

1 cup toasted shelled pistachios

1/2 cup firmly packed light brown sugar

1/4 cup butter or margarine

2 tbsp golden corn syrup

1 tsp almond extract

1/2 tsp baking soda

1/2 tsp flaked sea salt

Directions

1. Preheat oven to 225°F. Spray large baking sheet with nonstick cooking spray.
2. In large bowl, stir together popcorn and pistachios.
3. In medium saucepan set over low heat, stir together brown sugar, butter and corn syrup. Stir mixture frequently until sugar dissolves and butter melts. Increase heat to high and bring to a boil. Boil for 3 minutes.
4. Remove caramel mixture from heat. Stir in almond extract and baking soda. Pour mixture evenly over popcorn mixture and stir gently to coat.
5. Transfer popcorn mixture to prepared baking sheet; spread evenly. Sprinkle with sea salt.
6. Bake for 20 to 25 minutes or until caramel mixture is dry and crisp. Let cool completely. Break into pieces and store in airtight container.

Tips: Substitute almond extract with pistachio or vanilla extract if preferred.

Substitute pistachios with chopped almonds, hazelnuts and/or walnuts.