Maple Almond Popcorn

Makes about 6 cups.

1 tablespoon vegetable oil

¼ cup unpopped popcorn kernels

1/3 cup roasted almonds

1/3 cup sugar

1/3 cup maple syrup

1 tablespoon butter

¼ teaspoon salt

Line a baking sheet with parchment paper or a silicon baking mat.

Heat vegetable oil in a medium saucepan over medium-high heat. When oil is hot, add popcorn and stir. Cover pan and cook until kernels begin to pop, about 2 minutes, shaking the pan frequently. Continue to cook and shake pan until popping slows down, about 2 minutes. Remove from heat. Once popping has stopped, open lid and stir in almonds.

Combine sugar, maple syrup, butter, and salt in a small saucepan. Bring to a boil and cook for 1 minute stirring constantly. Remove from heat and cool for about 1 minute. Pour mixture over popcorn and toss well to coat. Dump popcorn out onto prepared baking sheet and cool.