Oh popcorn... how I love thee!
And this is no exception. Cinnamon sugared caramel topped popcorn and nuts is drizzled with white chocolate to create yet another perfect popcorn combination.
Recipe from Our Best Bites
12 c. popped popcorn (about 1/2 c. kernels)
1 c. roughly chopped pecans (or walnuts)
1 c. brown sugar
3/4 t. cinnamon
1/2 c. butter
1/4 c. karo syrup (or honey)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark
Pop corn and sift through to remove unpopped kernels.
Add chopped nuts and popcorn in a large bowl and set aside.
In a 2 quart microwave safe bowl combine brown sugar and cinnamon - mix well.
Chop butter into pieces and place on top of cinnamon sugar.
Pour karo syrup over everything.
Microwave for 30 seconds to soften butter slightly, and then stir together.
Return to microwave for 2 minutes.
Remove and stir.
Return to microwave for an additional 2 minutes.
Mixture should be bubbling.
Add vanilla and baking soda and stir to combine (mixture will foam and rise).
Pour mixture over popcorn and nuts and stir to coat evenly.
Spread on a foil-lined baking sheet.
Bake in a 250 degree oven for 30 minutes, stirring every 10 minutes.
Caramel should be hardened, not sticking to your teeth.
Cool on baking sheet lined with wax paper.
Melt almond bark according to package directions.
Using a fork or a baggie with a corner cut, drizzle chocolate all over popcorn.
Let sit until chocolate has set completely.
Break into clusters and serve.