Cinnamon Caramel Corn with Pecans and White Chocolate

Who doesn't love the seasonal snack of popcorn coated in "stick-to-your-teeth" carmel? Every Autumn I begin making my Grannys recipe for carmel corn and we enjoy nibbling on many, many batches of the gooey snack all through the holidays. Lately, I've seen so many wonderful variations and additions to this traditional snack that I thought it would be fun to try a few different kinds this year.

My first recipe that I wanted to try I found on Our Best Bites. I was intrigued with the addition of cinnamon to the caramel and I knew the kids would flip over having the white chocolate drizzled over one of their favorite snacks. I followed my Granny's recipe for her caramel and then continued with the directions on Our Best Bites. I have to say that this variation was DELISH!! The cinnamon was a perfect addition, the chocolate enhanced the sweetness of the snack and the pecan halves added a wonderful crunch. Yummy!!

From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!

Cinnamon Caramel Corn with Pecans and White Chocolate

12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
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 t vanilla
1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Source: Our Best Bites