Solely Delicious - Cream Carmel Popcorn

Last summer Mom and I attended a class on how to make snowflakes out of stiffened fabric. They were really pretty, but an awful lot of work...if I were ever to make them again, I'd just use paper. What we really got out of the class, however, was an AMAZING Carmel Popcorn recipe. I tried it today, and it is WAY too tasty not to share...in fact I'm sharing it with my church class today :).

2 Cups sugar
1 Cup real butter
1 3/4 Cup corn syrup
2 Cups cream - divided

10 Cups popped corn (I used more like 15, and it probably would have been easier to manage if I'd used 20)
1 Cup sliced almonds
2 cups ribbon coconut (the big flakes that you can get in the bins at the Real Food Store)

Combine the sugar, butter, corn syrup, and 1 cup cream. Bring to a rolling boil. SLOWLY add remaining cup of cream so boiling doesn't stop. Cook to soft ball stage. Pour half over 10 cups of popcorn, ribbon coconut and sliced almonds. Mix well, then add the remaining popcorn and Carmel and mix again (this last bit, wasn't in the original instructions, but it's the way Mom and Dad always do it, and it's much more successful than trying to manipulate all of the Carmel and all of the popcorn all at once). Stir well and spread to cool. I spread mine out on waxed paper to cool, and that was a mistake (it stuck to the waxed paper), next time I'll just spray the counter with some cooking no stick spray and I think that will be more successful. Enjoy!