Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              Quart  popped corn
     1/2           Cup  slivered almonds -- toasted
  1                Cup  sugar
     1/4           Cup  light corn syrup
  1         Tablespoon  EACH: butter and water
     1/4      Teaspoon  EACH: cream of tartar and salt
     1/2      Teaspoon  baking soda
  1 1/2     Tablespoon  instant coffee
     1/2           Cup  semi-sweet chocolate chips -- melted

Preparation:

In large bowl, combine popped corn and toasted almonds; set aside. In medium saucepan, over medium heat, bring sugar, corn syrup, water, butter, cream of tartar and salt to a boil. Boil rapidly to soft crack stage (270'F on candy thermometer); remove from heat. Stir in baking soda quickly but thoroughly; add instant coffee, stirring until well blended. Working quickly, pour mixture over popped corn, tossing gently to coat. Evenly spread coated corn onto greased wax paper; cool 5 minutes. Using a fork, drizzle melted chocolate over popcorn mixture. Allow to cool 4 hours. Break into chunks and store in airtight containe

Nutritional Information:

1437 Calories (kcal); 38g Total Fat; (22% calories from fat); 15g Protein; 277g Carbohydrate; 0mg Cholesterol; 748mg Sodium