Makes: 1 big bowl

Prep: 30 minutes procrastination

Bake: 1 hour

1/2 cup slivered almonds

3 tablespoons corn (or other neutral) oil

3/4 cup popcorn kernels

6 tablespoons unsalted butter, cut up

1 cup light brown sugar

1/4 cup light corn syrup

2 tablespoons water

1 1/4 teaspoons salt

1/2 teaspoon baking soda

2 teaspoons vanilla extract

1. Toast: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Scatter on almonds. Slide into the oven and toast, shaking now and then, until golden brown, about 10 minutes. Set aside almonds. Lower heat to 250.

2. Pop: Stir together oil and popcorn in a large heavy pot. Cover, leaving the lid a sliver ajar, and set over medium-high heat. Cook, shaking regularly, until popping sound slows, 5 minutes. When quiet, tumble popped corn into a very large mixing bowl. Discard unpopped bachelors.

3. Thicken: Measure butter, sugar, corn syrup, water and salt into a large saucepan. Set over medium-high heat and stir until mixture comes to a boil. Cook without stirring until caramel reaches 240 degrees, about 2 minutes. Pull off heat and stir in baking soda and vanilla. Caramel will foam up. Stir in nuts.

4. Mix: Pour hot caramel over the popped corn. Fold together with a soft spatula. Turn out onto 2 parchment-lined rimmed baking sheets.

5. Bake: Slide sheets into the 250-degree oven and bake, stirring every 15 minutes, until crisp, 1 hour. Cool and crunch.