Gourmet Cinnamon Roll Caramel Corn

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a large glass bowl. Mix well. Add butter and corn syrup. Microwave on high for 30 seconds; stir to combine. Return to microwave and heat for 2 minutes. Remove and stir. Microwave for 2 more minutes. Stir in vanilla and baking soda. Mixture will foam. Pour caramel mixture over popcorn and pecans and stir till everything is well coated.

Line a jelly roll pan with foil and spray with nonstick spray. Pour popcorn onto foil. Place in the oven and bake at 250°F for 30 minutes, stirring every 10 minutes.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is set and popcorn is cool, break into chunks. Enjoy!

Tips:
12 cups of popc0rn is approximately 2 bags of microwave popcorn. I use the light kind. To get rid of all the un-popped kernels, place a grid cooling rack over your bowl of popcorn. Invert it and shake. The kernels will all fall through the holes but the popcorn won’t fit. No one will break a tooth. Yay!

I got this recipe when Sara from Our Best Bites shared it on my local TV news program. Thanks, Sara!