Cinnamon Bun Caramel Corn
3 bags microwave popcorn
1 cup roughly chopped pecans
1 cup brown sugar
1/2 tsp. cinnamon
1/2 cup real butter
1/4 cup light corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
3 squares almond bark
Preheat oven to 250.
Pop popcorn and remove unpopped kernels.
Mix with nuts, set aside.
Combine brown sugar, cinnamon in microwave safe bowl. Mix well.
Chop butter into chunks and place in bowl.
Pour corn syrup over everything.
Microwave on high for 30 sec. stir.
Microwave again for 2 min. stir then for 2 more min. and stir completely.
Add vanilla and baking soda, stir.
The mixture will foam and rise.
Pour the caramel mixture over the popcorn and mix till all is coated.
Spread popcorn onto a foil lined cookie sheet.
Place pan in oven and bake for 30 min stirring every 10.
Remove pan from oven. Melt almond bark.
Drizzle over popcorn mixture. cool.
(Note: it cools quicker if you remove popcorn from hot pan first before adding almond bark)
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