12 cups popped popcorn (about 1/2 cup kernels)
1 cup roughly chopped pecans
1 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup karo syrup
1 stick real butter
1/2 teaspoon baking soda
1 teaspoon vanilla
3 squares almond bark
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a very large bowl and set aside.
Combine brown sugar and cinnamon in a big microwave-safe bowl. Glass is a good idea like a 2 quart size. Use a bowl larger than you think you need.
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. Then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. When combined, pour over popcorn, and stir until it’s coated. Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
After 30 minutes, take a piece out and let it cool. “Sample”. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and let it cool off for a bit while you melt your almond bark. (Just nuke in the microwave according to package directions) If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. I always do because this sometimes sticks to the hot foil if I leave it on the original pan. Use a fork and drizzle the melted almond bark over the popcorn mixture.
When it’s hardened (pop it in the fridge to speed up the process) break into chunks and enjoy.
I’ve experimented and found baking at 300 degrees for 13-15 minutes works great as well. Much faster.