Ingredients

2 cups B. Lloyds Sweet and Salty Glazed and Roasted Almond Pieces
2 cup sugar
1 1/3 cup water
1/2 cup light corn syrup
1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon vanilla extract
18 cup popped corn, lightly salted
4 tablespoons butter for hands
plastic wrap and ribbon

Directions

In an extra large mixing bowl, toss together nuts and popcorn.  Set aside.

In a medium saucepan over high heat, bring sugar, water, syrup, vinegar and salt to 260 degrees F (hard-ball stage) on a candy thermometer.  Stir in vanilla.  Pour hot mixture over popcorn and nuts, tossing gently to coat.  When mixture is cool enough to handle, rub hands with room temperature butter and form popcorn into 4 inch balls. Place on waxed paper until cool.  Wrap in clear plastic wrap and tie with a decorative ribbon.

Note:  Use caution when handling hot syrup.  Syrup stays especially hot on nuts.