This is especially yummy with the addition of the pecans and white chocolate.
You can use air popped popcorn or I just do mine in microwave with a lunch bag and 1/4 cup of unpopped kernels. I roll it up some and hit the popcorn button.
Preheat oven to 250 degrees F. Place popcorn in two large bowls to leave enough room for stirring.
Combine brown sugar and cinnamon in a big microwave-safe bowl. Incorporate the cinnamon into the brown sugar at this point. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top everything. Microwave on high 30 seconds. Stir and return to microwave and heat 2 more minutes. It should be nice and bubbly at this point. Don't overdo it or you will have it at the hard crack stage. Remove and add vanilla and soda. It will foam up slightly.
Add to popcorn and stir and then place on foil lined jelly roll pan. Put in oven and stir every 10 minutes. After 30 minutes, take a piece out and let cool. Sample it - if it is not crunchy enough, put back in oven and test a few minutes later. When sufficiently crunchy, let cool and melt the almond bark in microwave. Drizzle almond bark over popcorn. Then, try not to eat it all before you offer it to guests.
|Time:||15 Minutes Preparation Time|
30 Minutes Cooking Time
Source: Our Best Bites blog
By Elaine from Belle Plaine, IA
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