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