Almond White Chocolate Caramel Corn

Combine butter, sugar, Karo syrup in saucepan over medium heat and stir well. Keep stirring over medium heat until sugar has dissolved. When mixture comes to a slow boil, add your condensed milk – keep stirring. Stir constantly until mixture comes to a soft ball stage and test with a candy thermometer (*234-238 degrees). Stir in almond extract,pour over popcorn. Stir to coat. Drop in half of the white chocolate chips to melt After a few minutes, mix in the rest of the choco chips and almonds *If you don’t have a candy thermometer to test the soft ball stage, you can test it in ice water by dripping some caramel from a spoon into ice water and once you can form a ball the Carmel is done. This batch treats my family of 6 plus some extra to give to friends