CINNAMON CARAMEL CORN

CINNAMON CARAMEL CORN 12 cups popped popcorn (about 1/2 C kernels or 2 bags of microwave popcorn) 1 cup pecan halves, roughly chopped 1 cup brown sugar 3/4 tsp cinnamon 1/4 cup karo syrup 1 stick butter, chopped 1 tsp vanilla 1/2 tsp baking soda Preheat oven to 250ºF. Line a jelly roll pan with foil and set aside. Place popped popcorn and chopped pecans in a large bowl. Set aside. Place brown sugar, cinnamon, syrup and butter in a large microwave safe bowl. 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, stir in vanilla and baking soda. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir well until popcorn 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.