12.08.2012

Cinnamon Caramel Popcorn with Pecans & White Chocolate

This caramel corn is delicious!  It has a rich flavor, a lot like cinnabun, and is really simple to make which is what we're all looking for this time of year, right?   It would be a great to give as neighbor gifts  (hint, hint).  It doesn't stick together like this....I took the picture BEFORE breaking it up.  I was in too much of a hurry to start eating it after!



12 c. popped popcorn (about 1/2 c. kernels)*
1 c. roughly chopped pecans
1 c. brown sugar
3/4 tsp. cinnamon
1 stick real butter (1/2 c.)
1/4 t. salt (optional)
1/4 c. Karo syrup
1/2 tsp. baking soda
1 tsp. vanilla
4 squares almond bark


Preheat oven to 250 degrees.

*  Make sure to remove all unpopped kernels

Place popcorn and chopped pecans in  a large bowl and set aside.

Combine brown sugar and cinnamon in a big, microwave-safe bowl.  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 (just to soften the butter a bit) and then stir to combine.

Return to the microwave and heat for 4 minutes stirring every 2 minutes.

Remove from the microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir until everything is well coated.

Spread popcorn mixture onto a foil-lined cookie sheet.  Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment or wax paper.

Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks.  Store in an air-tight container.

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