1 cup butter
2 cups brown sugar
1/2 cup golden syrup
1/4 cup Monin Toasted Almond Mocha syrup
1 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon Madagascar vanilla extract
5 quarts popped popcorn
1/4 cup Melitta Vienna Roast coffee, ground fine
Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, golden syrup, Monin syrup and salt. Bring to a boil, stirring constantly.Boil without stirring 3-4 minutes.
Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large cookie sheets (with edges). Sprinkle with Melitta Vienna Roast coffee grounds.
Bake in preheated oven, stirring every 15 minutes, for 1 hour.
Remove from oven and let cool completely before breaking into pieces.