Hi,

I hope one of these honey butter caramel recipe comes close to the one that Harry & David uses for their moose munch caramel corn. Once the caramel corn has cooled down you can always dip the pieces in melted chocolate. I bet its great dipped in white chocolate and using macadamias instead of almonds. Let's not forget cashews either. I wouldn't actually dip the pieces, I would just add melted chocolate and stir to coat the pieces. Then spread it out on a cookie sheet to cool, separating the pieces as I spread the mixture out.

HONEY ALMOND POPCORN

softened butter
1 1/4 c. sliced almonds
4 qt. popped popcorn
1/2 c. butter
1 1/2 c. honey
1/2 tsp. salt
1 tsp. baking soda
2 tsp. vanilla

Grease a large bowl with either softened butter or
margarine. In the bowl toss together the almonds and the
popped popcorn. In a saucepan with high sides, melt the
butter. Add honey and salt. Bring to a boil, stirring con-
stantly and allow to boil for five minutes. Remove from heat and stir in soda and vanilla. Pour over popped popcorn and stir to coat. Place on large cookie sheet and bake in 300 degrees oven for 30 minutes, stirring every 10 minutes. Remove from oven, loosen from pan and cool. (Makes 4 quarts.)

HONEY CRACKLE

3 qt. freshly popped corn
1 c. blanched slivered almonds
1/2 c. butter
1 c. firmly packed light brown sugar
1/4 c. honey
1 tsp. vanilla

Into a large shallow roasting pan, turn the popped corn.
Sprinkle the almonds over the corn. In a 1 quart saucepan over low heat melt the butter; stir in brown sugar and honey. Over medium heat, stirring constantly, bring to a boil. Boil gently without stirring, for 5 minutes. Remove from heat; stir in the vanilla. Pour mixture over popped corn and almonds. Stir until well mixed. Bake in a preheated 250 degrees oven, stirring every 15 minutes for 1 hour. Cool completely. Break apart and store in a tightly covered container. Makes about 3 quarts.