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1
Place popcorn and chopped pecans in a large bowl and set aside.
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2
Combine brown sugar and cinnamon in a large glass bowl.
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3
Mix well.
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4
Add butter and corn syrup.
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5
Microwave on high for 30 seconds; stir to combine.
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Return to microwave and heat for 2 minutes.
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7
Remove and stir.
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Microwave for 2 more minutes.
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Stir in vanilla and baking soda.
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10
Mixture will foam.
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11
Pour caramel mixture over popcorn and pecans and stir till everything is well coated.
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12
Line a jelly roll pan with foil and spray with nonstick spray.
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13
Pour popcorn onto foil.
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14
Place in the oven and bake at 250 degrees F for 30 minutes, stirring every 10 minutes.
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15
Melt almond bark according to package instructions.
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Drizzle over popcorn mixture.
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When almond bark is set and popcorn is cool, break into chunks.
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Enjoy!
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Tips: 12 cups of popc0rn is approximately 2 bags of microwave popcorn.
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20
I use the light kind.
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To get rid of all the un-popped kernels, place a grid cooling rack over your bowl of popcorn.
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22
Invert it and shake.
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23
The kernels will all fall through the holes but the popcorn wont fit.
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24
No one will break a tooth.
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25
Yay!
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I got this recipe when Sara from Our Best Bites shared it on my local TV news program.
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Thanks, Sara!
