Cinnamon Caramel Corn with Coconut and Almonds

Preheat oven to 250°F.

Spread freshly popped corn into two large, shallow sheet pans with sides. Remove any un-popped kernels. Place pans in the oven to keep warm and crisp.

Combine butter, brown sugar, corn syrup, and salt in a 2-quart heavy saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248°F on a candy thermometer).

Remove from heat and stir in cinnamon and the optional cinnamon extract. I like the very natural cinnamon flavor attained from only using the ground cinnamon, but do as you want. Then stir in baking soda. Syrup will foam.

Take popped corn from oven and sprinkle evenly with coconut and almonds. Pour hot caramel mixture over popcorn, in a fine stream. Stir to mix well. Return to oven for 45 minutes, stirring and scraping up caramel from pan the bottom of the pans every 15 minutes. Cool and serve or store in an airtight container for up to a week.