Ashley's Caramel-Amaretto Popcorn (Sept 08)

Caramel-amaretto popcorn
Makes about 24 cups

3 3.5 ounce bags microwave popcorn (natural flavor) or 24 cups freshly popped popcorn
1 1/2 sticks unsalted butter
2 cups packed light brown sugar
1/2 cup corn syrup
1/2 cup amaretto
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sliced almonds

Pop popcorn in the microwave according to package instructions.
Preheat oven to 250 degrees. Line 2 heavy large roasting pans with foil. Generously butter foil.
Melt 1 1/2 sticks butter in heavy large pot over low heat. Whisk in brown sugar and corn syrup until sugar is completely melted and smooth. Increase heat to medium and boil, whisking occasionally, until caramel is smooth and syrupy, about 2 minutes. Remove from heat. Add amaretto, baking soda, and salt and whisk until smooth, returning to low heat if necessary. Remove from heat. Add popcorn by handfuls to caramel in pot, discarding any un-popped kernels. Add almonds to popcorn and caramel in pot. Toss gently to coat popcorn and almonds. Spread popcorn mixture out in prepared roasting pans.
Bake popcorn, stirring often, until evenly coated and caramel doesn’t feel sticky, about 40 minutes. Cool completely and serve.