Caramel- Pecan Popcorn
- 10 cups warm freshly popped popcorn
- 2 cups pecan pieces, roasted
- 1 1/4 cups packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Grease large rimmed baking sheet; mix warm popcorn with pecans on sheet. Set aside.
- In saucepan, whisk together sugar, butter and corn syrup over medium-low heat until sugar dissolves. Increase heat to high; boil, without stirring, until candy thermometer registers hard-ball stage of 255u0b0F (124u0b0C), or 1/2 tsp (2 mL) syrup dropped into very cold water forms rigid ball that is still a little pliable, about 4 minutes. Remove pan from heat. Stir in vanilla, salt and baking soda.
- Gradually pour over popcorn mixture, stirring gently until combined. Let cool completely. (Make-ahead: Store in airtight container for up to 1 week.).
popcorn, pecan, brown sugar, unsalted butter, light corn syrup, vanilla, salt, baking soda
Taken from www.food.com/recipe/caramel-pecan-popcorn-123709 (may not work)