Ingredients

The following ingredients have 4 Servings
  • 12 cups popped popcorn (this was about 2/3 c unpopped kernels for me)
  • 1/2 cup butter
  • 1/2 cup corn syrup
  • 1 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • generous 1/2 teaspoon ground cinnamon
  • 1 1/2 cup pecans or other favorite nuts
  • 1 cup white chocolate chips
  • additional coarse salt for sprinkling (1/4 to 1/2 teaspoon), optional

Instruction

  • Preheat the oven to 275 degree F and grease a rimmed baking sheet well (you can also add a layer of parchment paper, but be sure to still spray it with cooking spray).
  • Pop the popcorn and set it aside in a very large bowl.
  • In a medium saucepan, combine butter, corn syrup, brown sugar, and salt.
  • Cook over medium heat to allow sugar to dissolve completely and bring to a boil, stirring often.
  • Remove from heat and add baking soda, vanilla, and cinnamon. Stir well to combine.
  • Add the pecans to the popcorn.
  • Drizzle with caramel sauce over the popcorn and pecans, stirring well to coat.
  • Spread the popcorn mixture out onto the prepared cookie sheet.
  •  Bake for 8-10 minutes, stirring halfway through the cook time and again after you pull it out of the oven.
  • Melt white chocolate in a double boiler on the stove (or in the microwave on 50% power, stirring every 30 seconds) and then drizzle over the popcorn. Sprinkle with extra coarse salt before the chocolate sets if desired.
  • Let the popcorn cool and the chocolate set and then break the popcorn into chunks and serve.
  • Store leftovers in a covered container for up to 3 days.