Ingredients:
- 12 C popped popcorn (about 2 bags of microwave popcorn)
- 1 cup pecan halves
- 1 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/4 cup light corn syrup
- 1/2 cup butter
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 4 oz almond bark
- Preheat oven to 250 degrees
- Place popcorn in a large bowl, a bigger bowl than you think you need. Top with pecans and do not stir. Let the pecans sit on top of the popcorn. Set aside.
- Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 90 seconds. Remove, stir, and then microwave for 90 seconds more. If you microwave it too much your popcorn will turn out really hard.
- Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise.
- Drizzle half of the caramel mixture over popcorn and pecans and stir well. Repeat with the other half of the caramel. Stir more than you think you need to.
- Spread popcorn mixture onto a foil-lined rimmed pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
- Remove from oven and stir. Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!
