Caramel Popcorn Ghosts

courtesy of the Williams Sanoma Kitchen

8 cups popcorn
3/4 cup chopped toasted almonds
1 cup firmly packed light brown sugar
1/3 cup light corn syrup
2 Tbs. water
8 Tbs. (1 stick) unsalted butter
3/4 tsp. salt
2 tsp. vanilla extract

In a large oiled bowl, combine the popcorn and almonds. Set aside.

In a saucepan over medium heat, combine the brown sugar, corn syrup, water, butter and salt. Boil until a candy thermometer registers 270º to 275ºF. Remove from the heat and stir in the vanilla.

Lightly oil a baking sheet. Pour the caramel over the popcorn mixture and toss with 2 rubber spatulas to coat evenly. Working quickly, using oiled hands, shape the popcorn into small balls and place on the prepared baking sheet. Let cool.

Wrap each popcorn ball in a square of parchment paper, place in a cellophane bag and tie a ribbon at the base of the ball. Makes 25 popcorn ghosts.