HONEY CRACKLE CORN

"Here's a classic, fun-to-make caramel nut corn that's far less expensive than store-bought varieties."

3 quarts freshly popped corn
1 cup blanched slivered almonds
1/2 cup butter or margarine
1 cup light brown sugar, packed
1/4 cup honey
1 teaspoon vanilla

Turn popped corn into large, shallow roasting pan. Sprinkle almonds over corn; set aside.

Melt butter in 1-quart saucepan. Stir in sugar and honey. Cook, stirring, over medium heat until mixture comes to boil. Simmer without stirring 5 minutes.

Remove from heat and stir in vanilla. Pour mixture over popped corn and almonds and stir until well mixed.

Bake at 250 degrees F, stirring every 15 minutes, for 1 hour. Cool completely.

Break apart and store in tightly covered container.

Makes about 3 quarts
Source: Dear S.O.S.: Thirty Years of Recipe Requests to the Los Angeles Times by Rose Dosti