24 C. popped popcorn 3 C. sugar 1/2 C. light corn syrup 1/2 C. dark corn syrup 2/3 C. water 6 T. stick butter or margarine 1/2 tsp. salt 1/2 tsp. baking soda 2 tsp. vanilla extract 12 oz. semisweet chocolate chips (2 cups) 1 C. sliced almonds, toasted Spread popcorn in 2 large, deep roasting pans. Bring sugar, corn syrups and water to boil in 4-quart saucepan. Add butter and cook, stirring occasionally, until a candy thermometer registers 300ºF to 310ºF. When mixture forms hard, brittle threads, it’s ready. Remove from heat. Carefully stir in salt, baking soda and vanilla extract. Because the candy is very hot, the vanilla extract will spatter and the mixture will foam. Pour over popcorn and stir to coat. Let cool. Store airtight. Up to 2 days before giving, break up large chunks; spread coated popcorn on two cookie sheets. Melt chocolate chips according to package directions. Drizzle over popcorn and, before chocolate hardens, sprinkle with almonds. Let stand at room temperature until chocolate hardens. Store airtight.