from Our Best Bites
12 C popped popcorn (about 2 bags of microwave popcorn)
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside. (I had to use 2 bowls). 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 (or honey) 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 microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more (don't over cook it). Remove from the microwave and add in vanilla and baking soda. Pour over popcorn. Stir right away, and stir lots. Take too long and the caramel will harden on you. Keep stirring until everything is well coated. Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
When it's done, give it a final stir and let it cool off for a bit while you melt your almond bark in the microwave, stirring every 30 seconds. Use a fork and drizzle the melted almond bark over the popcorn mixture. I sprinkled a little more cinnamon on at this point for fun.
When it's hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!
I brought this to school today.
I'll let you know what they say (the faculty, not students- like I would make this for them.....)
4 comments:
looks good! what was the verdict?
It is sooo delicious!!!!!!!!!!!
I made it again a second time for mom's peeps and it turned out a lot better. I only used one bag of popcorn and cooked the carmel for a minute less in the microwave.
This is my favorite popcorn recipe always - except I don't use the almond bark. Yum yum!
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