1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark OR white chocolate wafers
1) Preheat oven to 250 degrees
2) Combine popped popcorn and chopped pecans in a LARGE bowl and set side.
3) Mix brown sugar and cinnamon in a 4-cup Pyrex measuring cup (microwave safe!!). Pour Karo syrup on top. Cut the butter into chunks and put it on top of the Karo syrup. Microwave for 30 seconds. Stir to combine.
4) Put the brown sugar mix in the microwave for another 2 minutes; remove and stir. One more time...2 minutes in the micro and stir.
5) Add the baking soda and vanilla and stir well. Pour the brown sugar mix over the popcorn and pecans. Mix well...REALLY well. For probably about 4 or 5 minutes to make sure everything is coated.
6) On a large cookie sheet/jelly roll pan, lay down foil, and then spray it with cooking spray (for easy clean up). Pour popcorn mix on cookie sheet and spread evenly.
7) Bake at 250 degrees for 30 minutes, pulling it out to stir and move around every 10 minutes (so three times total, one time after the 30 minutes of baking is up). While the popcorn is baking, melt your almond bark or white chocolate according to the directions.
8) After the popcorn is done, pour it onto wax paper to let it cool. After it has cooled, drizzle the melted bark/chocolate all over the popcorn. Let it set. EAT, EAT, EAT. MMMMMMMMM!
