*To toast almonds, spread on large baking sheet and bake at 325°F 15 to 20 minutes.
Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil 8 minutes over lowest heat possible to maintain a boil, stirring once. Remove from heat; stir in vanilla, butter extract and baking soda. Gradually pour over popped popcorn and nuts, mixing well. Turn into large shallow baking pan. Bake at 250°F 30 minutes, mixing well after 15 minutes. Allow to cool completely. Break apart and store in tightly covered container.
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