3 quarts popped popcorn
1 cup unblanched whole almonds
1/2 cup butter or margarine
1/2 cup brown sugar, packed
1/2 cup Amaretto

Heat oven to 250 degrees F. Arrange popcorn on 2 jellyroll pans; sprinkle almonds over popcorn.

In small saucepan, melt butter over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake at 200 degrees F for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.

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