Ingredients
Scale
- 8–10 cups popcorn (from about ½ cup of kernels)
- 1 cup pecans
- ½ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 stick butter
- ¼ cup dark corn syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
Instructions
- Preheat oven to 250 degrees F. Line a large baking sheet with parchment.
- Spread the popcorn onto the baking sheet in a relatively even, single layer. Sprinkle with pecans.
- In a large, microwave-safe bowl, stir together brown sugar and cinnamon. Add butter and corn syrup and microwave for 30 seconds. Stir to combine. Microwave an additional 2 minutes. Stir the mixture well, then microwave for an additional 1 minute 30 seconds. Be careful as the mixture will be very hot and bubbly.
- Stir in the vanilla and baking soda. Pour as evenly as possible over the popcorn on the tray. Stir well to coat the popcorn.
- Place in the oven and bake for 30 minutes, stirring every ten. Allow to cool completely on tray and break into pieces. May be stored in an airtight container at room temperature for up to 1 week.
Notes
Recipe adapted from Remodelaholic
- Prep Time: 5 minutes
- Cook Time: 40 minutes