Smoky Honey Caramel Corn with Pecans

Preheat oven to 200ºF and line 2 baking sheets with silicone mats, or grease well.

1. Put the popped corn and pecans in a large bowl and lightly grease (or spray with cooking spray) 2 wooden or silicone spoons.
2. In a heavy-bottomed pot combine the butter, water, honey, brown sugar and salt. Bring to a boil over medium high heat and cook for 5 minutes. Whisk in the baking soda and smoked paprika.
3. Pour the hot sugar mixture over the popcorn and pecans and stir well to combine. This recipe makes a lot of syrup, so don’t worry about getting it all out of the pan.
4. Divide the mixture between the 2 baking sheets and spread into an even layer.
5. Slide the baking sheets into the oven and cook, stirring occasionally for 60 minutes. Cool completely, then store in an airtight container at room temperature.